Pan-fried Feta, Beetroot Salsa and Cannelloni Bean Mash Salad

So I have never really been one for fad diets. I gave up meat for ethical reasons, and try to steer clear of too much dairy because it just does not agree with my stomach! I make gluten-free and sugar-free recipes for my little sister, who cannot eat either, but for me personally I enjoy life and food way too much to follow a strict regime!

That being said for the last year my mum has been following the 5:2 diet, to help her shed a few extra pounds and become fitter and healthier and she has really noticed the difference! During the 5:2, you quarter your calorie intake - or fast - consuming only 500 calories for 2 days a week but continue to eat normally on the remaining 5 days. This should not only help you to lose weight but also enjoy a wide range of health benefits. Studies of intermittent fasting show that not only do people see improvements in blood pressure and their cholesterol levels, but also in their insulin sensitivity.

I decided that I wanted to make some healthy and filling meals that were less that 300 calories, so that we could eat our evening meal together as a family around the table, and to mix up her usual salads. This tasty meal contains only 295 calories per serving, whilst still being absolutely delicious and gluten-free, so even my sister could join us! Better yet its ready super fast in a few short steps!

Ingredients 
(Serves 2)
- 100grams of Light Feta (thickly sliced)
- A little Oat Flour (for dusting)
- 1x packet of Rocket (65grams)
- 250grams of cooked Beetroot (diced)

Top Tip: cooked beetroot can be bought in most supermarkets, however I never buy it. Although beetroot in its raw form looks a little scary, all you need to do is place it on a baking tray coated with a good glug of olive oil and bake in the oven preheated at 200C for around 30-45 minutes until they are tender throughout. Peeled and diced when cool, this freshly roasted beetroot with keep in the fridge for up to a week!

• 
  
• - 1/2 a Red Onion (finely chopped)

• - Grated Zest and Juice of 1/2 a Lime

• - 1teaspoon of Coconut Oil

• - 1x Garlic Clove (crushed)

• - 1x 400gram tin of Cannelloni Beans
• - 1teaspoon of Cayenne Pepper
• - Salt and Pepper to season

Method

1) Firstly make your beetroot salsa by mixing together the red onion, beetroot and lime juice in a bowl.

2) Next its time to make your cannelloni bean mash. Put your coconut oil in a saucepan over a medium heat and cook your garlic for 2-3 minutes until softened. Add your Cannelloni beans and cayenne pepper, then mash roughly leaving a few beans whole and keep warm on a very low heat on the stove.

3) Finally toss the slices of feta in a little flour. Heat a non-stick frying pan, wipe with a little coconut oil and then cook the feta for a few minutes on each side until golden and warmed through, flipping over to make sure they're cooked evenly. 

Divide your bag of rocket evenly between the two plates, spoon the bean mash onto plates and top with the feta and half the salsa. Serve the rest of the salsa in a bowl and enjoy!

Charotte x