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
-
10 Portions
-
15 mins
prep time -
10 mins
Cook time -
suitable for freezing
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.
