Borlotti Bean & Feta Salad
Adapted from Hanna from Scandelights, originally from Ottolenghi
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300g-400g (10.6 ozs - 14.1 ozs) shelled & cooked or tinned borlotti beans (or quite honestly, any bean that you like)
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2 tablespoons oil for frying
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1 clove garlic, finely chopped
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1 large red chilli, chopped
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6 spring onions, chopped
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50-75g (1.5 -2.6 ozs) feta (I used a chilli Persian style feta from High Valley Dairy in Mudgee)
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1/2 teaspoon ground sumac
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2 tablespoons lemon juice
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Small handful of fresh mint (or fresh herbs of choice)
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Salt and pepper to taste
Buyer's Tip: Sumac should be easily available at the supermarket in Australia under the spice section. Ground sumac is a dark magenta coloured powder (from grinding the berries) that has a tart and fruity flavour to it (similar to lemons).
Step 1 - Heat a saucepan on medium to high heat. Add the oil and cook the beans until they become lightly crispy on the outside. Add the garlic, red chilli and spring onion and stir gently and cook for another few minutes until fragrant and the spring onions are soft.
Step 2 - Remove from heat and sprinkle sumac, lemon juice, some of the torn mint leaves and season with salt and pepper. Crumble feta over the top and serve with a lovely crusty bread.