Skip to main content
Kylie's Greek Salad of the Gods
Kylie's Greek Salad of the Gods

Kylie's Greek Salad of the Gods

with Feta and Cannellini Beans

It was a man called Laocoon who once said ‘I fear the Greeks, even when they bring gifts’. Clearly the gift he was receiving wasn't Kylie’s salad. Combining plump olives, the best feta cheese we could lay our hands on and some hearty cannellino beans, it's a culinary Trojan horse of a dinner. The appearance of something fantastically delicious, with all sorts of health benefits hidden inside. It was our sous chef called Kylie who once said ‘Buon appetito!’.

Tags:
Veggie
Allergens:
Milk
Cereals containing gluten
Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active
DifficultyMedium

Ingredients

/ serving 2 people

1

Organic Cannellini Beans

½

Cucumber

(May contain traces of: Celery)

½

Feta Cheese

(Contains: Milk)

2

Red Onion

¼

Black Olives

2

Cherry Tomatoes

2

Wholemeal Pita Bread

(Contains: Cereals containing gluten)

1

Garlic Clove

1

Balsamic Vinegar

(Contains: Sulphites)

Nutritional information

/ per serving
Energy (kcal)555 kcal
Energy (kJ)2322 kJ
Fat16 g
of which saturates8 g
Carbohydrate77 g
Protein32 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grill Pan
Knife
Bowl

Instructions

Fry cannellini beans
1

Put a frying pan on the hob on medium-high heat. Once hot add 2 tsp of olive oil. Drain the cannellini beans add add them to the pan. Season with a pinch of salt and pepper, cook for 2 mins then remove from the heat.

Chop your vegetables
2

Chop the cucumber into 2cm cubes. Chop up the feta cheese into 2cm cubes. Cut the onion in half through the root and then slice into very thin half moons. Halve the olives and the cherry tomatoes.

Rub your garlic clove over the pita
3

Pre-heat your grill to high heat. Drizzle ½ tsp of olive oil onto each pita bread. Cut the clove of garlic in half and rub firmly all over the pita

toss the salad together
4

In a bowl gently mix together the cucumber, feta, tomatoes and olives. Mix in as much red onion as you like. Lastly tip in the cannellini beans. Make your salad dressing by mixing the balsamic vinegar with 2 tbsp olive oil and a little salt and pepper. Pour this over the salad and toss with your fingers.

5

The tip to dressing your salad is firstly to put it in a big bowl to stop it spilling out when you’re mixing. Next use the tips of your fingers to gently pull salad from the bottom of the bowl to the top. Gently repeat until everything is evenly coated.

6

Put the pita under the grill for a minute on each side. Serve the salad with the pita on the side.

This week's must-try HelloFresh recipes

Greek Style Chicken and Halloumi BBQ Skewers

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad
Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

with Sambal Rice and Cucumber Salad
Char Siu Udon and Sweet Chilli Veggie Gyozas

Char Siu Udon and Sweet Chilli Veggie Gyozas

with Soy-Sesame Broccoli, Mushrooms and Peanut-Coriander Gremolata
Make your own Curry Paste: Butternut Butter Masala

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice
Seared Monkfish Medallions on Lemon Risotto

Seared Monkfish Medallions on Lemon Risotto

with Homemade Bacon Jam and Rocket Salad
Homemade Lamb Keema Pau

Homemade Lamb Keema Pau

with Mango Chutney, Pickled Onion and Salad
Quick Goulash Inspired Beef

Quick Goulash Inspired Beef

with Bulgur Wheat, Bell Pepper and Soured Cream
Jerk Style Spatchcock Chicken and Pineapple Chutney

Jerk Style Spatchcock Chicken and Pineapple Chutney

with Coconut Rice & Beans, Slaw and Tenderstem®
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Crispy Onion Topped BBQ Hot Dogs and Chips

Crispy Onion Topped BBQ Hot Dogs and Chips

with Burger Sauce Slaw and Rocket
Homemade Jamaican Style Curried Beef Patties

Homemade Jamaican Style Curried Beef Patties

with Roasted Pepper and Pickled Onion Salad
Thai Style Chicken Spaghetti

Thai Style Chicken Spaghetti

with Pepper, Spinach and Peanuts
Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

with Stir-Fried Veg and Crushed Peanuts
Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw
Easy Peasy Chorizo Linguine

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze
Chinese Style BBQ Pork Steak

Chinese Style BBQ Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli
Middle Eastern Style Lamb and Couscous

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt
Chipotle Chicken Fajita Traybake

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad
Thai Style Coconut Fried Chicken and Green Curry Mayo

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad
21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

with Spiced Chorizo Salsa and Tenderstem®