Gigantes and Horiatiki Salad Plate with Feta
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Ingredients
- 500 g tinned butter beans, drained
- 1 onion
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 1 cucumber
- 2 tomatoes
- 60 g kalamata olives
- 150 g feta cheese
- 5 tbsp olive oil
Nutrition (per serving)
- Calories
- 464 kcal
- Protein
- 15.8 g
- Carbohydrate
- 30 g
- of which sugars
- 10.3 g
- Fat
- 29.4 g
- of which saturates
- 8.7 g
- Fibre
- 9 g
- Salt
- 2.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the onion and crush the garlic. Warm 3 tablespoons of the olive oil in a pan and soften the onion for 6 minutes, then add the garlic for 1 minute.
- 2
Stir in the butter beans and tinned chopped tomatoes, season well and simmer for 20 minutes until thickened.
- 3
Meanwhile, roughly chop the cucumber and tomatoes and toss with the olives and remaining olive oil in a bowl. Season well.
- 4
Spoon the warm beans onto plates, pile the salad alongside and top with a thick slice of feta.
- 5
Serve with bread.
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