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!’.
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.
Ingredients
1
Organic Cannellini Beans
½
Cucumber
(May contain 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
Utensils
Instructions
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 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.
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
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.
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.
Put the pita under the grill for a minute on each side. Serve the salad with the pita on the side.
