Crispy Grilled Feta With Saucy Butter Beans Recipes

CRISPY GRILLED FETA WITH SAUCY BUTTER BEANS

Steps:

• Put a large ovenproof frying pan over a medium-high heat, and tip in the passata, butter beans, garlic, oregano, spinach and peppers. Stir together and cook for 6-8 mins until the sauce is bubbling and the spinach has wilted. Season, then add the lemon juice.
• Heat the grill to high. Scatter the feta over the sauce, so it's still exposed, drizzle with the olive oil and sprinkle over the lemon zest plus a pinch of oregano, then grind over some black pepper. Grill for 5-8 mins until the feta is golden and crisp at the edges.
• Meanwhile, toast the pittas under the grill or in the toaster, then serve with the beans and feta.

GRILLED FETA AND PEPPERS ON PUREE OF WHITE BEANS

Steps:

• Place beans in a bowl, cover with water by a few inches, and soak overnight. Heat 1/4 cup of the oil in a saucepan, add the onions and saute until soft and just golden, 5 to 7 minutes. Add 2 cups of water and bring to a boil. Drain the beans and add them to the saucepan. Cook over low heat until beans are very soft, adding more water if needed, about 1 to 1 1/2 hours. (There should hardly be any liquid left when the beans are ready.)
• Meanwhile, roast bell peppers over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. To peel peppers, pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. (Do not peel the peppers under running water since that would wash away the flavorful juices.) Once peeled, cut away stems, seeds and veins, and slice peppers into strips.
• Heat a grill. In a small bowl, combine the oregano, olive oil, vinegar, and salt and pepper.
• Cut six 12-inch squares of aluminum foil. Divide pepper strips among center of foil squares. Arrange one feta square atop peppers, along with tomato slices, and drizzle reserved olive oil mixture over the top. Wrap foil packets securely and place on grill or under the broiler. Grill until packets are heated through, about 5 minutes.
• When beans are ready, mash them with the back of a spoon to form a paste, or place in a blender and process until smooth. Stir in the remaining 1 tablespoon olive oil. Season with the lemon juice, sugar, and salt and pepper.
• Spoon bean puree onto individual plates, and use a spatula to slip roasted peppers, feta and tomatoes off of foil and onto puree. Drizzle with olive oil, garnish with Kalamata olives, and serve with Retsina.

GRILLED FETA WITH NUTS

Steps:

• Heat the grill to medium-high. Lightly grease the bottom of a small or medium cast-iron skillet with extra-virgin olive oil.
• Place the block of feta in the center of the skillet, then scatter the nuts around the feta. Drizzle the feta and nuts with the 2 tablespoons olive oil, plus the honey and thyme. Season generously with black pepper.
• Place the skillet on the grates, cover the grill, and cook until the feta is soft to the touch and nuts are warm, 8 to 10 minutes. Serve right away with bread or stone fruit, or both.