Feta and bean salad

Feta and bean salad

By
From
Under the Walnut Tree
Serves
4-5
Photographer
Fanny Bergenström

The key to this bean salad is to first oven-roast the tomatoes, red onions and eggplant before adding the beans, feta cheese and the leafy greens. Best served when the vegetables are still a bit warm.

Ingredients

Quantity Ingredient
20-25 cherry tomatoes
2 medium red onions
2 tablespoons olive oil
sea salt flakes
600g cooked white and small black beans, (about 250 g dried beans)
or 400 g each tinned large white beans and small black beans
a large handful baby english spinach leaves
200g feta cheese, in pieces
Our vinaigrette
freshly ground black pepper
fresh sprigs thyme
a handful fresh basil leaves
1 small eggplant

Method

  1. Preheat the oven to 200°C. Arrange the tomatoes in an ovenproof dish. Cut the eggplant into large pieces, and peel and cut the red onions into wedges, then add to the dish. Drizzle with the olive oil and sprinkle with sea salt. Roast for 25-30 minutes, then remove from the oven and allow to cool down a bit.
  2. Meanwhile, pour the beans into a colander, rinse with cold water and drain well. Rinse the spinach and gently pat dry.
  3. Arrange the beans, spinach and still-warm vegetables on individual plates. Crumble feta cheese on top and drizzle with the vinaigrette. Season with a good grinding of black pepper and top with the thyme and torn basil leaves.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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