BUTTERBEAN, RED ONION, THYME AND FETA SALAD
2 x 410g tins butter beans
1 red onion, cut
into thin wedges
15ml olive oil
250g cherry tomatoes
200g Danish feta
Sprigs fresh thyme leaves
Drain and rinse butter beans well.
Roast onion wedges in a little olive oil in a hot oven for 15 minutes.
Cut cherry tomatoes in half, cube Danish feta and pull off a few thyme leaves.
Combine together all ingredients and place on a salad platter.
Drizzle with dressing just before serving.
Garnish with a few sprigs of fresh thyme
62,5ml red wine vinegar
125ml olive oil
15ml brown sugar
Herb salt and ground black pepper
Combine together all ingredients and taste for seasoning.
You may need to add a little more sugar if too tart.