Name: Pink Whipped Feta with Lemon Butter Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 1 large platter
Cuisine: International
Ingredients: 150g feta 100g Greek yoghurt; 60g cooked beetroot; 1 tbsp olive oil; 1 small garlic clove; Zest of ½ lemon; Black pepper; 240 g cooked butter beans (or 1 × 400 g tin, drained and rinsed); 1 medium cucumber, diced; 1 small celery stalk, finely sliced; chopped fresh parsley, to taste; chopped fresh mint, to taste; Juice of ½ lemon; 1 tbsp olive oil; Salt and black pepper; 1 small cooked beetroot, cut into small cubes; Extra lemon zest; Extra virgin olive oil, for drizzling; Fresh mint leaves, optional

The vibrant pink whipped feta is what makes this salad stand out. Beetroot gives the feta its beautiful colour, while adding an earthy, slightly sweet flavour that works so well with the tanginess of the cheese.

The ingredients for the pink whipped feta, just before blending.

The butter beans make the salad really filling, while cucumber, parsley and mint add plenty of freshness. I especially love making this when cucumbers are in season, when they’re particularly crisp and juicy. A little lemon juice brings everything together without making the salad feel too heavy.

I love serving the butter bean salad over the pink whipped feta, with little patches of it peeking through. It makes such a pretty presentation, but also means you get a little of the creamy feta with every spoonful.

A generous grating of lemon zest and a drizzle of good olive oil finish it off beautifully. If you have a good-quality olive oil, this is a great recipe to use it in, as you really notice the flavour.

It’s colourful, refreshing and satisfying, and makes a lovely centrepiece for a summer table. Serve it with some crusty bread for a simple lunch, or alongside grilled vegetables, fish or meat for a larger meal.

Fresh herbs make all the difference here.

The whipped feta can be made ahead of time, and the butter bean mixture can be prepared a little in advance too. For the freshest texture, I recommend cutting the cucumber and assembling the salad just before serving.

Easily one of the prettiest salads I’ve ever made.

Ingredients

For the pink whipped feta

150g feta 100g Greek yoghurt
60g cooked beetroot
1 tbsp olive oil
1 small garlic clove
Zest of ½ lemon
Black pepper

For the salad

240 g cooked butter beans (or 1 × 400 g tin, drained and rinsed)
1 medium cucumber, diced
1 small celery stalk, finely sliced
chopped fresh parsley, to taste
chopped fresh mint, to taste
Juice of ½ lemon
1 tbsp olive oil
Salt and black pepper

To assemble

1 small cooked beetroot, cut into small cubes
Extra lemon zest
Extra virgin olive oil, for drizzling
Fresh mint leaves, optional

Instructions

Blend the feta, Greek yoghurt, beetroot, olive oil, garlic, lemon zest and black pepper until smooth and creamy.

In a bowl, combine the butter beans, cucumber, celery, parsley and mint. Dress with the lemon juice, olive oil, salt and pepper, then toss gently.

Spread the pink whipped feta over a large serving platter. Scatter the beetroot cubes evenly over the whipped feta. Spoon the butter bean salad over the top, leaving some of the pink whipped feta visible around the edges.

Finish with the extra lemon zest, a drizzle of olive oil, a few mint leaves if using, and a final twist of black pepper.

Notes

Use well drained butter beans so the salad stays fresh rather than watery, and give the cucumber a good dice so you get a little of everything in each bite. For the smoothest whipped feta, blend the beetroot thoroughly with the feta and yoghurt before assembling, and keep some of the pink base visible around the edges for contrast.