Greek Butter-Bean Salad - cooking recipe

Ingredients

4 ripe plum tomatoes
2 tablespoons chopped of fresh mint
1 garlic clove, roughly chopped
1 small lemon, juice of
3 tablespoons olive oil
2 (400 g) cans butter beans, drained
75 g pitted black olives
1 small red onion, thinly sliced
200 g feta, roughly cubed
salt & freshly ground black pepper
warm pita bread, to serve

Preparation

Roughly chop one of the tomatoes and place in a liquidizer with half the mint and garlic and whizz until smooth.
Add the lemon juice and the live oil and some salt and pepper and whizz again to make a smooth dressing.
Cut the remaining tomatoes into wedges and toss with the butter beans, olives, red onions, feta and dressing.
Transfer to serving plates, scatter over the reserved mint and serve with warm pitta bread.