Tangy butter bean salad on whipped feta

Step 1/4

• 15 g pine nuts
• 3 tbsp olive oil
• 1 clove garlic
• ½ red onion

• frying pan
• cutting board
• knife

Toast pine nuts in a small pan until golden brown, then remove and set aside. In the same pan, heat olive oil. Peel garlic, crush it slightly, and briefly sauté in the oil to infuse the flavor. Remove garlic and set aside for later. Slice onion into thin half-moons and add them to the warm, infused oil, letting them sit there.

Step 2/4

• 180 g feta cheese
• 2 tbsp full-fat Greek yogurt
• 1 tbsp water
• 1 orange
• pepper

• immersion blender
• liquid measuring cup
• fine grater

For the whipped feta, blend feta with the sautéed garlic, yogurt, water, some orange zest, and a bit of pepper in a blender or a tall container until smooth and creamy.

Step 3/4

• 240 g canned white beans
• 1 fennel
• 2 tbsp white wine vinegar
• salt

• sieve
• bowl (large)

Meanwhile, prep the remaining salad ingredients: Rinse and drain the beans. Thinly slice fennel, segment orange, and catch the juice (approx. 1 tbsp per serving). Combine beans, fennel, and orange segments in a large bowl, then toss with vinegar and salt.

Step 4/4

• 1 tsp mustard
• 10 g garden cress
• chili flakes (optional)

For the dressing, add the reserved orange juice to the infused oil and onions, mix in mustard, season with salt and pepper, and stir well. To serve, spread the whipped feta on a plate and arrange the prepared salad on top. Drizzle with the dressing and garnish with cress, the toasted pine nuts, and chili flakes if desired.

Enjoy your meal!