Recipe of the month

BUTTERBEAN,  RED  ONION,  THYME  AND  FETA SALAD

SERVES 4

INGREDIENTS

2 x 410g     tins butter beans
1                  red onion, cut
into thin wedges
15ml            olive oil
250g           cherry tomatoes
200g           Danish feta
cheese

Sprigs fresh thyme leaves

METHOD

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

DRESSING

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.

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