This is a wonderful light veggie dish with juicy tomatoes, white beans and tangy feta cheese. Quickly done in one pan and perfect for lunch or dinner, especially on warm summer days.

Preparation time: 25 minutes

What you need:

1 tablespoon olive oil

1lb (500g) cherry or grape tomatoes, halved lengthwise 

2 garlic cloves, minced

1 tablespoon chopped basil or parsley, more for serving  

1 teaspoon honey

1 teaspoon dried oregano

Salt and black pepper

1(15 oz/400g) can white beans (cannellini or butter beans are best), drained

3.5 oz (100 g) feta cheese, cut into slices 

½ lemon

How to do it:

Heat oil in a large pan over medium heat. Add tomatoes, garlic, honey and oregano. Season with salt and pepper and cook, stirring frequently, until the tomatoes soften, about 8 minutes.

Add beans and cook until heated, about 3 minutes. Taste and season with more salt and pepper until you like it. Turn heat to low

Add chopped basil or parsley and mix it in.

Arrange the feta slices on top of the tomato-bean mixture in the pan. Close lid and let Feta heat up until it starts melting, about 5-6 minutes.

Drizzle with olive oil and squeeze in the half lemon.

Garnish with remaining herbs and serve immediately, with a piece of crunchy bread.

Enjoy!