High Protein | High Fibre

A Bright Bowl of Butter Beans, Feta & Quick-Pickled Onions

410

Calories

30.2g

Protein

11.2g

Fibre

A no-cook bowl that feels fresh, filling and a little bit special. Creamy butter beans, salty feta and crisp cucumber are tossed in a tangy sumac dressing with quick-pickled onions, then piled over cool Greek yoghurt.

Serves 1

A Bright Bowl of Butter Beans, Feta & Quick-Pickled Onions — recipe photograph from Finding Balance by Jemima Prest

Ingredients

Servings
  • Butter beans, drained160g
  • Feta, crumbled50g
  • Cucumber, finely diced100g
  • Red onion, finely diced60g
  • Fresh parsley, roughly chopped10g
  • Fresh mint leaves, roughly chopped1 sprig
  • Greek yoghurt90g
  • Extra virgin olive oil10ml
  • Red wine vinegar1 tsp
  • Dried oregano¼ tsp
  • Honey1¼ tsp (9g)
  • Ground sumac, plus extra to finish¼ tsp
  • Sea salt and black pepperto taste

Nutritional values are estimates based on ingredients entered into the NutraCheck app. Exact values may vary depending on specific ingredients used.

Method

  1. 01

    Whisk the extra virgin olive oil, vinegar, sumac, oregano and honey together in a medium bowl. Season lightly with sea salt and black pepper.

  2. 02

    Add the red onion and toss it through the dressing. Leave it to sit for 10 minutes while you prepare the rest of the salad. This softens the onion slightly and allows it to absorb the tangy, fruity sumac dressing.

  3. 03

    Add the butter beans, cucumber, parsley, mint and crumbled feta. Toss gently until everything is coated in the dressing, taking care not to break up the butter beans too much.

  4. 04

    Spread the Greek yoghurt over the base of a shallow bowl or plate. Spoon the butter bean salad over the top, including any dressing left in the bowl.

  5. 05

    Finish with a little extra sumac and black pepper.