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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Speedy Greek-Ish Butter Bean Salad
A bright, creamy twist on a Greek salad that lives in the fridge and gets better by the day. Chunky cucumber, juicy tomatoes, briny olives + crumbled feta all tossed with creamy Queen Butter Beans and a tangy yoghurt dressing - it's a preppable filling to stuff it into pittas, pile it onto leaves, or eat it straight from the bowl. Makes 3 days' worth of seriously good lunches.
Serves 2 as a hearty salad, or 4 stuffed into pittas or wraps.
Ingredients
1 jar Queen Butter Beans - drained
½ red onion, thinly sliced
3 tbsp thick Greek yoghurt
1 tbsp extra virgin olive oil
1 small garlic clove, finely grated
2 tsp red wine vinegar
Juice ½ lemon
2 tsp dried oregano
200g cherry tomatoes, quartered
½ large cucumber, deseeded and diced
50g pitted Kalamata olives, roughly chopped
200g feta, crumbled
Optional extra:
Shredded cooked chicken
To serve
Pitta, wraps, or crisp-breads
Spinach, cos or baby gem lettuce leaves
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Directions
Put the sliced red onion into a small bowl of ice-cold water and leave to soak for around 10 minutes. This takes the bitter edge off. Drain well and pat dry.
In a large bowl, mix together the yoghurt, grated garlic, vinegar, one teaspoon of oregano, lemon juice and one tablespoon of olive oil. Tumble in the butter beans, tomatoes, cucumber, olives, feta, drained red onion and fresh herbs. Fold gently until everything is glossy and well coated. Add a few cracks of black pepper and taste before adding salt, the feta and olives bring plenty of seasoning already. Adjust the herbs or yoghurt to suit.
Pile onto cos or baby gem leaves, stuff into warm pitta, or simply eat straight from the bowl! Finish with an extra sprinkle of oregano and a drizzle of olive oil. This keeps in an airtight container in the fridge for up to 3 days.
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