Panko baked feta with tomato and basil butter beans

Feta baked in a panko breadcrumb coating, on top of a simple, summery butter bean mixture

This recipe is such a winner. I love baked feta, and when coated in panko breadcrumbs and baked it’s crunchy, creamy and the perfect topping for warm butter beans with soft, sweet cherry tomatoes and fresh basil.

This is easy to make, but feels really special. The feta works especially well in an air fryer if you have one.

You’ll need (serves 2, for large appetites, you might want to double the bean mixture, or serve with bread):

• 200g block of feta

• 3 heaped tbsp plain flour

• 1 egg, beaten

• 30g panko breadcrumbs

• 1/2 red onion, finely sliced

• 125g cherry tomatoes, halved

• 1 tin butter beans, drained

• 1 tsp bouillon stock powder

• Small handful basil leaves, cut into ribbons

Cut the feta through the middle so you’re halving the thickness. Then cut each piece in half.

Take a piece and dip it in the flour, rotating to coat each side, then do the same in the egg. Season the panko breadcrumbs with pepper, mix, and dip the feta in there too, then place on greaseproof paper. Repeat with each piece. Spray with oil.

Cook the breaded feta for 15 minutes at 180C in an air fryer, turning over half way through, until golden brown. Alternatively, cook in a pre-heated oven, although it might take a little longer.

Heat a little oil in a frying pan and add the onion. Cook for a few minutes before adding the tomatoes and butter beans. Fill the tin half full with water and add that with the bouillon. Cook on a medium heat for 10 minutes or so, then add the basil. Stir, taste and adjust seasoning to taste.

Serve the feta on the butter bean mix. Dig in.