Our shortcut to this Greek classic is to use canned beans and pasta sauce! Serve on its own or with grilled lamb kebabs.

SERVES 4 – PREP 5 MINS – COOK 10 MINS

1tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

2 x 400g cans butter beans drained

350g cherry tomato and basil pasta sauce (we used Sacla)

200g feta cheese

1tbsp parsley leaves

 

1 Heat the oil in a pan, add the onion and cook gently for 5 mins, to soften.

2 Add the garlic, butter beans and tomato and basil pasta sauce and simmer for 5 mins to warm through.

3 Serve topped with crumbled feta cheese and parsley leaves. Great with crusty white sesame seed bread.

Per serving: 330 cals, 16g fat (7.5g saturated), 30g carbs

Top Tip: Dinner tonight and lunch tomorrow! Cook double the quantity and enjoy as a tasty alternative to beans on toast or serve on baked potatoes.

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