Loaded Feta & Bean Salad

Our Plate Up spin on the viral dense bean salad. Red kidney beans and butter beans are loaded up with chopped veg and finished with feta and an olive pangrattato. Pangrattato is a herby breadcrumb topping that we’ve elevated by adding olives. This is a perfect salad for a main course, or also for easy summer entertaining - great for a BBQ too. Part of our Feel Good Food recipe series.

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Ingredients

butter beans 400 g (drained)
red kidney beans 400 g (drained)
cucumber 1 (diced)
bell pepper 1 (diced)
spring onions 4 (sliced)
black olives 60 g
panko breadcrumbs 60 g
dried oregano 1 tsp
tahini 4 tbsp
honey 2 tsp
feta 200 g (crumbled)

Method

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!

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