Turkish Dill and White Bean Salad with Lemon and Feta

Ingredients

• 50 g fresh dill, roughly chopped, including tender stems
• 800 g tinned cannellini beans, drained and rinsed (2 x 400g tins)or use tinned butter beans
• 200 g feta cheese, crumbled into large chunks
• 6 spring onions, finely slicedor use half a small red onion, very finely sliced
• 1 cucumber, halved lengthways, seeds scooped out, sliced into half-moons
• 250 g cherry tomatoes, halved
• 2 lemon, zested and juiced
• 5 tbsp extra virgin olive oil
• 1 cloves garlic, crushed to a paste with a pinch of salt
• ½ tsp dried chilli flakes
• 1 tsp flaky sea salt
• 1 pinch black pepper, freshly ground
• 1 tsp sumac (optional)adds a lovely tangy depth but the salad works without it

Contains: milk, cereals gluten.

Method

1. Make the dressing first so the flavours have time to meld while you prep everything else. In a large mixing bowl, whisk together the olive oil, lemon juice and zest, crushed garlic, chilli flakes, salt and pepper until combined.About 2 min
2. Add the drained cannellini beans to the bowl and toss well to coat in the dressing. Leave them to sit for at least 5 minutes — this is when the beans absorb the flavour and go from bland to good.About 5 min
3. Prepare the cucumber, spring onions, and cherry tomatoes and add them to the bowl with the dressed beans.About 5 min
4. Add the chopped dill — all of it, including the tender stems — and fold everything together gently so the beans stay mostly whole.About 1 min
5. Taste and adjust the seasoning. It will likely need more lemon or salt. Transfer to a serving platter or bowl, scatter over the crumbled feta, dust with sumac if using, and serve immediately or within an hour at room temperature.About 2 min