Greek-Style Butter Bean Salad
This greek-ish salad sits on a base of creamy tahini yogurt and is given a hit of extra texture from roasted pitta chips. The pickled red onions are optional and this makes probably more than you need, but are a great hit of acidity against the creamy yogurt.
Source: Bold Bean Co
Ingredients
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- medium red onion, peeled and finely sliced lengthways
- white wine vinegar
- coriander seeds
- cumin seeds
- sugar
- large or 4 small white pitta breads, torn roughly into pieces
- olive oil
- Around 400g of the best tomatoes you can get your hands on, quartered
- large or two smaller cucumbers, peeled, seeds scooped out and sliced into 2cm th
- feta, cubed
- jar Queen butter beans, drained
- Around 100g kalamata or other olives, pitted and halved
- Large sprinkling of dried oregano
- Juice of 1 lemon
- greek-style yogurt
- tablespoons tahini
- Juice of 1⁄2 lemon