Salad with Greek bean mix and fried feta

Ingredients

• ½red onion
• juice of ½lemon
• 120 gfeta
• 1 bagrocket
• 1 jarGreek-style mixed salad beans
• 2 sprigsbasil
• 30 ml (2 tbsp)olive oil
• 30 ml (2 tbsp)honey

Instructions

1. 1

   Pickle the onion

   Slice the red onion into very thin rings and put them in a small jar with the lemon juice. Shake well and leave briefly to soak.

2. 2

   Fry the feta

   Cut the feta in half and fry both sides in a hot non-stick frying pan until golden brown.

3. 3

   Arrange the salad

   Divide the rocket and mixed beans between two plates, then place a piece of feta on each.

4. 4

   Add the toppings

   Top with some of the red onion rings and basil leaves.

5. 5

   Dress and serve

   Drizzle over a spoonful of oil and a teaspoon of honey. Add a twist of black pepper if you like; the salad needs little else.

What is a Greek bean salad?

This is a quick salad built around a Greek-style mix of salad beans, rather than a single type of bean. Its Greek-inspired character comes from the combination of beans, feta, olive oil, lemon and basil.

Here, warm, browned feta turns the beans and peppery rocket into a more substantial plate. Sweet honey and briefly soaked red onion bring contrast without a complicated dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 575 calories, 18g protein, 48g carbs, 36g fat.

The beans and honey provide most of the carbohydrates, while feta and olive oil contribute much of the fat; feta also supplies the main protein. Add wholemeal bread or extra leafy vegetables to make the plate more filling, depending on what you need.

The bean mix

Ready-made mix: the recipe uses a jar of Greek-style salad beans, so drain off any excess liquid before assembling if needed. Their seasoning and exact contents can vary by brand.

Quick-pickled onion

Thin slices: cut the onion into fine rings so the lemon juice can soften and flavour them quickly. A few minutes of soaking takes the raw edge off while keeping some crunch.

Frying the feta

Hot pan: use a good non-stick frying pan and let it heat before adding the feta. A brief fry on each side should give the outside colour while the centre stays soft.

Balancing the dressing

Sweet and sharp: lemon-soaked onion and honey offset the salty feta, while olive oil rounds out the dressing. Drizzle rather than pour, then taste before adding more.

Serving the salad

Assemble just before eating so the rocket stays lively and the feta is still warm. Serve it on its own for a quick meal or alongside bread to catch the dressing.

Recipe notes & tips

• Drain excess liquid from the beans so it does not water down the salad.
• Slice the onion as finely as you can for a short, effective lemon soak.
• Pat the feta dry if its surface is wet, which helps it brown in the pan.
• Keep the pan non-stick and avoid moving the feta until it has developed colour.
• Add the dressing just before serving to keep the rocket from wilting.
• Taste the finished salad before seasoning, as feta and some bean mixes are already salty.

Variations

• Add cucumber: Dice it and fold it through for extra crunch.
• Use oregano: Sprinkle a little over the salad for a more herb-forward flavour.
• Add olives: Scatter a few pitted olives over the plates for a briny note.
• Make it more substantial: Serve with toasted bread or add extra beans.
• Swap the herbs: Use fresh parsley in place of basil for a different finish.

Common mistakes to avoid

• Thick onion slices: They stay harsh; slice the onion finely so the lemon can soften it.
• Wet feta: It may steam rather than brown; gently pat the surface dry before frying.
• Cool frying pan: The feta can warm without colouring; preheat the non-stick pan first.
• Overdressing the rocket: Too much oil and honey can weigh it down; drizzle gradually.
• Assembling too early: The rocket can wilt and the feta can cool; plate just before serving.

How to store

This salad is best eaten straight away. If necessary, refrigerate the undressed beans and rocket separately for up to 1 day; store the cooked feta and onion separately and reheat the feta briefly in a pan before serving.

Frequently asked questions