European
European - Greece - Starters
Greek-Style Bean Salad
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 400 g tin cannellini beans, (rinsed and drained)
- • 200 g reduced-fat feta cheese, (cut into 2cm cubes)
- • 1/2 medium cucumber, (cut into 1cm dice)
- • 2 salad tomatoes, (cut into 1cm dice)
- • 1/2 medium red onion, (peeled and finely chopped)
- • 12 stoned black olives
- • 1 small garlic clove, (peeled and crushed)
- • a large handful of curly parsley leaves, (roughly chopped)
- • juice of 1/2 lemon
- • 5 sprays of light olive oil spray
- • salt and freshly ground black pepper, (to taste)
Preparation Steps
1
Phase 1
Place the cannellini beans, feta cheese, cucumber, tomatoes and their juices, red onion, black olives, garlic and parsley in a large bowl.
2
Phase 2
Add the lemon juice and light olive oil spray and stir to combine. Season well with salt and black pepper to taste and serve, alone or with a wholemeal roll to mop up the juices.