Chickpea and Runner Bean Salad
with Feta and Zahtar
We love a bit of fusion! So this Middle Eastern inspired chickpea salad with British runner beans is just a dream for us - good job André! Now, what’s that extra magical sprinkle of flavour? It’s Zahtar! It can be traced all the way back to biblical times - so it must be good if it’s been popular for this long!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
2
Za'atar
1
Red Onion
1
Garlic Clove
1
Runner Beans
1
Flat Leaf Parsley
1
Oregano
1
Lemon
1
Red Wine Vinegar
(Contains Sulphites)
1
Chickpeas
1
Feta Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Cut the ciabatta in half lengthways and then cut each half into strips 2cm wide. Chop the strips into 2cm wide chunks, pop into a bowl and add 1 tsp of the zahtar spice mix and 2 tbsp of olive oil. Toss well to make sure the zahtar spice mix is evenly distributed. Place on a baking tray and bake for 8-10mins. When the croutons are golden and crunchy, remove from your oven and keep to one side. No snacking!
While your croutons bake, cut the red onion in half, peel and slice into thin half moon shapes. Peel and grate the garlic.
Chop the tops and bottoms off the runner beans and cut each bean into 3cm sized pieces.
Roughly chop the flat leaf parsley, strip the oregano leaves off their stalks and zest the lemon.
Bring a pot of water to the boil on high heat. When the water is boiling, add 1/4 tsp of salt and cook the runner beans for 4 mins. Drain in a colander and keep to one side.
As the beans cook, heat a saucepan on medium heat and add 1 tbsp of olive oil. Cook the red onion for 3 mins with ¼ tsp of salt. When the onion has softened, add the grated garlic and red wine vinegar. Cook for 2 mins or until the vinegar has evaporated.
Drain the chickpeas and rinse under cold water. Add the chickpeas to the pan and warm through. Toss in the runner beans and warm them through too.
Remove the pan from the heat and add your parsley and oregano. Squeeze in half your lemon juice. Add your zest and the remaining 1 tsp of the zahtar spice. Check the seasoning and add another pinch of salt and pepper along with another squeeze of lemon if you feel it needs it.
Cut the feta cheese into 2cm cubes and get ready to serve.
Spoon a generous amount of your bean salad into a deep bowl and scatter over some croutons. Finish with your cubes of feta cheese and a drizzle of your best olive oil. Delicious!
