A bright twist on the classic Greek salad. Creamy Queen Butter Beans provide bulk, heartiness + fibre, with tangy Greek yoghurt + crumbled feta for a fresher, lighter finish. Preppable protein, ready to stuff into pittas, pile onto crunchy leaves, or fill any salad bowl that needs an upgrade. Store in an airtight container in the fridge for up to 3 days.
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
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Ingredients
red onion 1 (sliced)
garlic cloves 1 (grated)
cucumber ¼ (diced)
cherry tomatoes 150 g (quartered)
cooked roast chicken breast 2
Greek yoghurt 3 tbsp
red wine vinegar 2 tsp
dried oregano 1 tsp
Bold Bean Queen butter beans 570 g (drained)
Kalamata olives 50 g (chopped)
feta 100 g (crumbled)
fresh mint 1 handful (chopped)
little gem lettuce 2
pitta 4
Method
Prep the red onion
Finely slice the red onion. Add it to 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.
Prep the salad
Grate the garlic.
Dice the cucumber and quarter the cherry tomatoes.
Shred or finely chop the cooked roast chicken breast.
In a large bowl, mix together the yoghurt, garlic, red wine vinegar, dried oregano, lemon juice and one tablespoon of olive oil.
Tumble in the Bold Bean Queen butter beans, tomatoes, cucumber, Kalamata olives, feta, drained red onion and fresh mint. Fold gently until everything is glossy and well coated.
Add a few cracks of black pepper and taste before adding salt, as the feta and olives bring plenty of seasoning already. Adjust the herbs or yoghurt to suit.
Plate Up
Layer onto little gem lettuce leaves, or stuff into a pitta when you're ready to eat (also great in a wrap or on crackers).
