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INGREDIENTS:
400g can Edgell Butter Beans, drained
¼ red onion, finely sliced
1 teaspoon chopped fresh rosemary
½ cucumber, thinly sliced
75g Haloumi cheese, finely grated
1 tablespoon virgin olive oil
1 tablespoon lemon juice
1 small clove garlic, crushed
Cracked pepper
METHOD:
1. Combine drained Edgell butter beans, onion, rosemary and cucumber together and place on a serving dish. Sprinkle with cheese.
2. In a screw top jar combine oil, lemon juice, garlic and pepper. Drizzle over beans.
SERVES: 4
PREPARATION TIME: 15 minutes
COOKING TIME: none required
TIP: For a variation try slicing the Haloumi and barbecuing it before adding to the salad.
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