Mediterranean bean & feta bowl

Name: Mediterranean bean & feta bowl
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 250g pouch Tilda Lemon & Basil beans; 1 small red onion, peeled, halved and thinly sliced; Juice of 1 lemon; 2 tbsp olive oil; ½ tsp Dijon mustard; 1 tbsp runny honey; Salt and freshly ground black pepper; 250g pouch Tilda Wholegrain Basmati and Wild Rice; 150g carton red pepper houmous; ¼ cucumber, trimmed and diced; 6 Cherry tomatoes, halved; 20g wild Rocket; 75g Marinated olives; 100g feta cheese, cut into cubes; 1/4 small Canteloupe melon, deseeded, skin removed and cut into chunks; 1 tbsp pumpkin seeds (optional)

Packed full of flavour and super easy to make as well as looking fresh and inviting. Use any of your favourite ingredients – avocado, fresh figs, marinated peppers all work well in this dish. Add shredded cooked chicken, flaked cooked salmon or even thinly sliced chargrilled steak.

0 - 15 Minutes
Medium
2

This recipe uses:

Tilda Lemon & Basil Beans 250g

Where to buy

Ingredients

250g pouch Tilda Lemon & Basil beans
1 small red onion, peeled, halved and thinly sliced
Juice of 1 lemon
2 tbsp olive oil
½ tsp Dijon mustard
1 tbsp runny honey
Salt and freshly ground black pepper
250g pouch Tilda Wholegrain Basmati and Wild Rice
150g carton red pepper houmous
¼ cucumber, trimmed and diced
6 Cherry tomatoes, halved
20g wild Rocket
75g Marinated olives
100g feta cheese, cut into cubes
1/4 small Canteloupe melon, deseeded, skin removed and cut into chunks
1 tbsp pumpkin seeds (optional)

How to make Mediterranean bean & feta bowl

Place the red onion and lemon juice in a bowl and set aside for 10 minutes. Drain the onions reserving the lemon juice.
Mix together the reserved lemon juice with the olive oil, mustard and honey and season with salt and pepper to taste.
Gently squeeze the rice sachet to separate out the rice grains. Spoon the houmous into the centre of two shallow serving bowls. Arrange the lemon and basil beans, red onion, cucumber, cherry tomatoes, rocket, olives, feta, rice and melon in small piles around the edge of the houmous. Sprinkle the pumpkin seeds over the melon. Drizzle over a little dressing and serve.
Scatter the salad leaves onto a platter and spoon over the lentil mixture. Flake over the tuna and serve with the dressing on the side.

Although this recipe is super quick to make you can still save a little time by using a pot of marinated feta and olives and a ready-made vinaigrette dressing.

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Mediterranean bean & feta bowl

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How to make Mediterranean bean & feta bowl