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Recipe for Maccabee salad

Stuck for something to have for dinner the other evening, and realising we had a tub of Greek yogurt and some leftover feta in the fridge that needed using, Bee and I improvised this quick bean salad which turned out to be very delicious indeed. It’s the gherkins that give it that special kick, I think.

We had it with steamed chicken and mangetout, but it would be equally good with fusilli as a pasta salad. Serves three or four, depending on how greedy you are.

You will need:

  • 1 medium red onion, diced
  • 1 red pepper, diced
  • 3 gherkins, diced
  • 400g (or 1 tin) cannellini beans, drained
  • 40g feta cheese (or similar)
  • 1 tsp Dijon mustard
  • 2 cloves garlic, pressed
  • 1 tsp lemon juice
  • 1/2 tsp honey
  • 3 heaped tbsp Greek yogurt
  • Salt and freshly ground black pepper

Mix the onion, pepper and gherkins in a bowl with the cannellini beans. Crumble in the feta cheese, season with salt and black pepper and stir together.

In a separate bowl, add 1 tsp of ground black pepper, the garlic, mustard, lemon juice and honey, and 1 heaped tbsp Greek yogurt, then mix well.

Pour the dressing into the vegetable mixture and mix, then stir in the rest of the Greek yogurt (to your preference) with salt and black pepper to taste.

Serve immediately, or keep in an airtight container in the fridge for a day or two.