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Mixed beans with olives, greens and feta

Name: Mixed beans with olives, greens and feta recipe
Yield: 4
Ingredients: 1 small red onion, finely chopped; 2 small Lebanese cucumbers, finely chopped; 400g can mixed beans, rinsed, drained; 150g green olives, pitted, halved; 2 tsp preserved lemon rind, thinly sliced; 400g can lentils, rinsed, drained; 100ml extra virgin olive oil; 250.00 ml shredded cavolo nero; 60ml red wine vinegar; 20.00 ml Dijon mustard; 100g feta, crumbled; Pinch of chilli flakes, to serve

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P70 MIXED BEANS WITH OLIVES, GREENS AND FETA

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Sep 22, 2022

Darren Robertson turns cans of mixed beans into a fresh side salad.

1 small red onion, finely chopped
2 small Lebanese cucumbers, finely chopped
400g can mixed beans, rinsed, drained
150g green olives, pitted, halved
2 tsp preserved lemon rind, thinly sliced
400g can lentils, rinsed, drained
100ml extra virgin olive oil
1 cup shredded cavolo nero
1/4 cup (60ml) red wine vinegar
1 tbs Dijon mustard
100g feta, crumbled
Pinch of chilli flakes, to serve

Method

1.

Combine onion, cucumber, beans, olives, preserved lemon and half the lentils in a bowl. Season to taste.
2.

Heat 1 tbs oil in a small non-stick frypan over medium-high heat. Add remaining lentils and cook for 4-6 minutes until crisp. Drain on paper towel and set aside. Wipe pan clean, add 1 tbs oil and cavolo nero and cook for 4-5 minutes until crispy.
3.

Whisk vinegar, mustard and remaining oil together in a small jug. Drizzle over bean salad, tossing to combine.
4.

Arrange cavolo nero on a serving platter and top with bean salad, feta, crispy lentils and chilli flakes to serve.