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Herby feta, courgette & butter bean salad

Herby feta, courgette & butter bean salad

This salad from Elly Curshen uses whole packs of pretty much everything (not just feta), thus avoiding waste.

5 out of 5 stars(3) Rate this recipe
Gluten free2 of your 5 a day
  • Serves4
  • CourseSide
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Plusmarinating


  • 6 tbsp extra virgin olive oil
  • 2 unwaxed lemons, zest and juice of 1
  • ½ tsp sea salt flakes, plus more to serve
  • 3 courgettes
  • 200g feta
  • 20g pack chives, finely chopped
  • 2 tsp red wine vinegar
  • 700g jar Bold Bean Co Queen Butter Beans, well drained (no need to rinse)
  • 80g (about 20) Waitrose Duchy Organic Pitted Greek Kalamata Olives, ½ roughly chopped, the rest sliced
  • 20g dill


  1. In a large mixing bowl, whisk together 3 tbsp oil, the lemon zest and juice and sea salt flakes, until combined.

  2. Using a mandolin or vegetable peeler, thinly slice the courgettes lengthways (aim for 1mm thick). Using clean hands, toss the courgette ribbons with the dressing, then put the bowl aside for around 10 minutes to allow the courgette to soften.

  3. In a separate large bowl (ideally the serving bowl, to save washing up), crumble in ½ the feta, most of the chives and plenty of freshly ground black pepper. Add the red wine vinegar and 2 tbsp oil. Mash it all together to make a rough dressing. Tip in the butter beans and chopped olives, then mix well.

  4. Trim about 5cm from the bunch of dill to remove the thickest parts of the stalks. Finely chop the next 6-7cm of the bunch (working towards the tips) and add to the bowl. Reserve the tips for garnish.

  5. Tip the marinated courgettes into the salad and toss everything together well to ensure the courgette is well coated with the herby feta and bean mixture. If you used a separate mixing bowl, transfer to a serving platter.

  6. Crumble over the remaining feta and chives. Sprinkle the dill tips over the salad, then add the sliced olives. Zest the second lemon evenly over the salad, drizzle with the remaining 1 tbsp oil and try a mouthful to check the flavours. Add a squeeze more lemon juice, some flaked sea salt and black pepper to taste, then serve immediately.

Cook’s tip

If you have a little leftover feta in the pack, break into small pieces, put it in a small jar and cover with olive oil or brine. As long as the cheese is fully submerged, it will keep in the fridge for up to 3 days.

Whipped feta makes a great dip or toast topping. In a food processor, combine equal quantities of feta and Greek-style yogurt or soft cheese, along with a little garlic, a drizzle of olive oil and a little lemon juice and/or zest. Pulse until smooth and creamy. Season to taste. Great with toasted pitta.

To make an easy yet impressive dish, wrap ¼ block feta in a sheet of buttered filo pastry (like a present), then bake until golden. Drizzle with honey, sprinkle with sesame seeds and serve with salad or other mezze dishes.


Typical values per serving when made using specific products in recipe


2,067kJ/ 498kcals



Saturated Fat












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