Name: Butter Bean Greek Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium red onion, peeled and finely sliced lengthways; 200ml white wine vinegar; 1 tsp coriander seeds; 1 tsp cumin seeds; 1 tsp sugar; 3 large or 4 small white pitta breads, torn roughly into pieces; 2 tsp olive oil; Around 400g of the best tomatoes you can get your hands on, quartered; 1 large or two smaller cucumbers, peeled, seeds scooped out and sliced into 2cm thick half moons; 200g feta, cubed; 1 jar Queen butter beans, drained; Around 100g kalamata or other olives, pitted and halved; Large sprinkling of dried oregano; 3 tbsp olive oil; Juice of 1 lemon; 200g greek-style yogurt; 2 tablespoons tahini; Juice of 1⁄2 lemon

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

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Butter Bean Greek Salad

Giovanna Ryan

This greek-ish salad sits on a base of creamy tahini yogurt and is given a hit of extra texture from roasted pitta chips. The pickled red onions are optional and this makes probably more than you need, but are a great hit of acidity against the creamy yogurt.

Feeds: 4

Takes: 30 minutes

Ingredients

For the Pickled Onions

1 medium red onion, peeled and finely sliced lengthways
200ml white wine vinegar
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp sugar

For the Pita Chips

3 large or 4 small white pitta breads, torn roughly into pieces
2 tsp olive oil

For the Salad

Around 400g of the best tomatoes you can get your hands on, quartered
1 large or two smaller cucumbers, peeled, seeds scooped out and sliced into 2cm thick half moons
200g feta, cubed
1 jar Queen butter beans, drained
Around 100g kalamata or other olives, pitted and halved
Large sprinkling of dried oregano
3 tbsp olive oil
Juice of 1 lemon

For the Tahini Yogurt

200g greek-style yogurt
2 tablespoons tahini
Juice of 1⁄2 lemon

Made with:
Queen Butter Beans

Directions

step 1
Start by making the pickled onions. You can pickle them for as little as 20 minutes and they’ll still be delicious, but they will take on more of the flavour of the liquor the longer you leave them. You can store them for up to two weeks in the fridge.
step 2
Place the onions in a jar with the vinegar, salt, sugar, cumin and coriander. Top up with water until the onions are submerged. Give it a good shake and leave to pickle.
step 3
Next, roast your pitta chips. Preheat the oven to 190C. Place your torn pitta on a couple of large baking trays, drizzle over some oil and sprinkle some salt and give them a good toss. Roast for around 20 minutes, turning halfway through until they’re golden brown and very crunchy. Set aside to cool.
step 4
Stir together the yogurt, lemon juice and tahini to make the tahini yogurt and season to taste with salt. If it is very thick, you can loosen it with a little water.
step 5
To assemble, place all of your veg in a bowl along with the drained butter beans, forkful of the pickled onions, feta and olives. In a jar or mug, mix together olive oil, lemon juice, oregano, salt and pepper to make a dressing and throw it over your salad mix and give it a good stir.
step 6
Spread your tahini yogurt over the base of a large serving plate, tip out your dressed salad mixture on top and finish with big handfuls of the pitta chips.