Fasolakia

• 6 tbspolive oil
• 1large onion, finely chopped
• 3garlic cloves, sliced
• 1 tbsptomato puree
• 500gwaxy potatoes, peeled and cut into large chunks
• 600ggreen beans, topped and any long ones halved
• 1 x 400gtin chopped tomatoes
• 1 tspsugar
• 20gdill, chopped
• 20gflat-leaf parsley, chopped
• 15 mllemon juice
• 150gfeta
• fine salt
• black pepper
• 240 gcrusty white bread, sliced

Method

1. 1Heat the olive oil in a large lidded pan over medium heat. The oil gives the tomato sauce its rich texture. Cook the onion with a little salt for 8 minutes until soft, then add the garlic for 1 minute.
2. 2Stir in the tomato puree for 1 minute until it darkens a shade, then add the potatoes, green beans, chopped tomatoes, sugar, 200ml of water, a little salt and plenty of black pepper. Stir so the beans are coated.
3. 3Bring to a simmer, cover and cook gently for 30 minutes, stirring twice, until the beans are soft and the potatoes yield easily to a knife. Add a splash of water if the sauce catches.
4. 4Take the lid off and simmer for 5 minutes more until the sauce has thickened and the oil has separated into glossy pools at the edges.
5. 5Off the heat, stir in the dill, parsley and 15 ml lemon juice. Taste before adding salt; the feta served on top is already salty.
6. 6Spoon into shallow bowls, crumble the feta over the top and serve with the bread for mopping up the oily tomato sauce.

Per serving

kcal

645

protein

18.3g

fibre

11g

carbs

80.1g

fat

30.3g