Feta, Beetroot, Buns
Serves 2·Added 5 May 2026 by Tom Melhuish
MainVegetarianSummer
Ingredients
| 200 | g | feta |
| olive oil | ||
| 2 | small | raw beetroots |
| 1 | tablespoon | white wine vinegar |
| 6 | mint leaves | |
| 100 | g | natural yoghurt |
| 2 | large soft buns | |
| a small handful | pea shoots | |
| a handful | rocket |
Method
1.Warm a griddle pan. Slice the block of feta in half horizontally to give two rectangular slabs. Brush them with olive oil, then place on the hot griddle and leave to brown lightly. Turn and brown the other side. Remove and set aside.
2.While the feta is on the griddle, peel and coarsely grate the beetroots into a bowl. Season lightly with salt and black pepper, then add the vinegar and toss to coat. Shred the mint and add to the beetroot together with the yoghurt. Fold together.
3.Split the buns and toast them on the cut sides. Spread the bottom halves with a little of the mint yoghurt from the beetroot, add the pea shoots and rocket, then place the feta on top. Add a generous amount of the beetroot, cover with the other bun halves and serve with any remaining beetroot.
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