Make a big batch of this salad to keep in the fridge for a couple of days and serve with a green salad, pile high on oatcakes for a snack or serve with some cooked fish or chicken for dinner.
Serves: 4 | Suitable for breastfeeding and from 12 months | Preparation: 15 minutes | Allergens: dairy
Ingredients
400g tin butter beans, drained and rinsed
1/2 lemon, juiced
2 tbsp full fat yoghurt
100g feta, crumbled
1 garlic clove
For the salsa
6 cherry tomatoes, chopped
80g Piccolo tomato sauce (optional)
½ cucumber, finely diced
10 pitted green olives, chopped
1 spring onion, finely chopped
A few mint or parsley leaves, finely chopped
This recipe is also baby friendly. The dip is suitable from 6 months
Method
Tip the beans, lemon juice, yoghurt, 50g feta and the garlic into a bowl and blitz with a hand blender or in a food processor to make a paste. Stir in the remaining feta and spoon the mixture into a bowl.
To make the salsa, stir all the ingredients together with the herbs and sauce, if using. The salsa and dip will keep, chilled, in an airtight container for 2-3 days. To eat, serve on top of a green salad, spread onto toasted pitta breads or oatcakes or top on cooked fish or chicken.
This website or its third-party tools use cookies (not those kind of cookies). They’re needed to keep it working and smooth sailing, but if you don’t want to consent to all or some of the cookies, take a look at the cookie policy. If you close this banner, scroll through the page, click a link or continue to browse, you agree to the use of cookies.
Get 20% off your first purchase
Then 10% on all orders after that!
Enter the coupon:
wow20
and enjoy the 20% OFF on your
First Order
Thank you so much for entering our competition!
The winner will be announced once the prize draw has closed and contacted via email.