Easy

Orange Butter bean Greek White salad

Orange Butter Bean Greek White Salad is a vibrant and refreshing dish that combines the zesty sweetness of oranges with the creamy texture of butter beans. This Mediterranean-inspired salad create's a satisfying and nutritious salad that's perfect for a light lunch or a colourful side dish.

Cooking time30 minutes
Preparation time30 minutes
Servings10 portions

recipe image Orange Butter bean Greek White salad

INGREDIENTS
PREPARATION

Butter Beans

800 g of tinned butter bean (drained)
2 orange juiced and zested
2 cloves of garlic finely chopped
15 g fresh rosemary sprig finely chopped
100 ml olive oil

For the Salad

200 g kale torn into bite-sized pieces
340 g black pitted olives
30 g bunch of dill
1 fennel bulb, finely chopped
400 g baby cucumbers

For the Dressing

10 g Dijon mustard
juice of 1 orange
1 orange segmented
30 ml apple cider vinegar
150 ml olive oil
2 Violife Greek White Block

Butter Beans

Warm the olive oil in a pan and add in orange zest, garlic and rosemary.
Add in the butter beans and coat in the warm infused oil.
Set aside for 30 minutes, and then drain the infused beans and retain the liquid.
Add the butter beans to the salad ingredients.

For the Dressing

Using the retained liquid from the butter beans, make the dressing by adding the dressing ingredients.
Whisk together and season with salt and pepper.
Combine all the above salad ingredients and most of the dressing.
Crumble in one block of Violife Greek white and combine with all the salad ingredients
Once served crumble another block over the top of the salad.