Loaded Feta & Bean Salad

Prep the ingredients

• Drain and rinse the beans.
• Dice the cucumber, bell pepper. Thinly slice the spring onion. Finely chop the olives.

Make the pangrattato

• Heat a dash of oil in a small frying pan over medium heat. Add the breadcrumbs and stir frequently until they’re golden brown and crispy, around 3-5 minutes.
• Stir in the oregano and chopped olives, then season with salt and pepper to taste. Transfer from the pan.

Make the tahini drizzle

• In a bowl mix together the tahini and honey, then add enough hot water so that you have a pouring consistency dressing. You will need to mix it really well together - and trust the process, it will emulsify and you will have a gorgeous smooth dressing! Once you are happy with the consistency, season to taste with salt and pepper.

Assemble & serve the salad

• In a large bowl combine the beans, chopped vegetables and most of the tahini dressing, stir well to coat all the ingredients. Check the seasoning on the salad and adjust to taste, remembering that when you add the feta and olive pangrattato they will add extra salt.
• Serve the salad topped with the olive pangrattato and crumbled feta. Finish with the remaining tahini dressing.Enjoy!