Pan-Cooked Feta with Beetroot Salsa & Bean Mash Recipe

In a large skillet, heat olive oil over medium heat. Add feta slices and cook for 2-3 minutes on each side until golden brown. Set aside.

In a separate saucepan, heat 1 tbsp olive oil over medium heat. Add minced garlic, cumin, and paprika. Cook for 1 minute until fragrant.

Add cooked white beans to the saucepan and mash them using a fork or potato masher. Season with salt and pepper to taste. Cook for another 2-3 minutes until heated through. Set aside.

In a medium bowl, combine diced beetroots, chopped red onion, fresh parsley, lemon juice, and remaining olive oil. Toss well to coat and season with salt and pepper to taste.

To serve, divide the bean mash onto 4 serving plates. Top with pan-cooked feta slices and spoon beetroot salsa over the feta. Garnish with extra fresh parsley, if desired.