Greek Bean and feta salad with salsa

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.
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