Panko baked feta with lemon & asparagus beans

Crunchy, crispy baked cheese on top of a spring-inspired butter bean mix

Last year I made a recipe where I served panko baked feta on top of tomato and basil butter beans. It was so so delicious, so I thought I’d create another version for a spring.

Crispy breaded feta sits on top of butter beans cooked with seasonal asparagus (a highlight of spring!), courgette, peas and garlic. Lemon and basil is added at the end for a fresh, herby hit.

This is elegant, fresh and so tasty, and also has the added bonus of being high protein (over 35g per portion) and high fibre (beans are very fibre rich, as are the vegetables).

Hope you love it.

You’ll need (serves 2):

• 50g plain/all purpose flour

• 1 egg

• 30g panko breadcrumbs

• 200g block of feta

• 1 small-medium courgette (approx 150g), sliced into discs about .5cm

• 2 garlic cloves, finely chopped

• 6-8 asparagus spears, ends cut away and discarded, then cut into thirds

• 1 tin/240g butter beans, drained

• 1 heaped tsp vegetable stock powder

• 1/2 a lemon

• small handful basil leaves (or use parsley or mint)

If you have an air fryer, use it to cook the feta. If you don’t, preheat your oven to 180C fan.

Get 3 wide bowls/plates and add the flour to one, break and whisk the egg in the next, and add the panko breadcrumbs with a little salt and pepper to the third.

Stand the feta up on it’s side and carefully cut it in half so it’s half as thick.

Take a piece and dip it in the flour, rotating to coat each side, then do the same in the egg then finally the panko breadcrumbs. Once it’s well coated all over, transfer to your air fryer basket or roasting tray. Repeat with the other piece.

Cook for 20 minutes at 180C in an air fryer/preheated oven, turning over half way through, until golden brown. Note, you don’t need spray/brush with oil.

Meanwhile, heat a little oil in a large frying pan and add the courgette slices. Fry for a few minutes until they start to brown. Add the garlic, asparagus, butter beans, stock powder and about 100ml of water. Cook on a medium heat for about 10 minutes, until the feta is ready, and almost all of the liquid has evaporated. Turn off the heat, add the juice of the lemon and tear in the basil leaves. Mix and season with salt and pepper to taste.

Divide the bean mixture between two bowls or plates, and top with the baked feta. Dig in.