EASY everyday

Baked Feta with White Beans and Wilted Greens (v)

Serve lots of warm grilled sourdough bread with this recipe – it’s perfect for piling the molten feta on and mopping up the juices.

8 large silverbeet leaves
3 tablespoons olive oil
1 bunch spring onions, sliced
2 cloves garlic, crushed
2 teaspoons each ground cumin and mild curry powder
½ teaspoon ground turmeric
2 x 400-gram tins cannellini beans, drained, rinsed
1 cup vegetable stock or water
1 punnet mixed cherry tomatoes
2 x 200-gram blocks creamy feta
ground paprika, to sprinkle
sea salt and ground pepper

TO SERVE

thick plain yoghurt and grilled sourdough bread

Preheat the grill to its highest setting.

Wash the silverbeet well then cut out the thick white stem. Thinly slice the stems and finely shred the leaves, keeping them separate.

Heat the oil in a large ovenproof sauté pan. Add the silverbeet stems, spring onions, garlic and all the spices, season and cook gently until the onion is soft, adding a splash of water if the