A crisp and light green salad to accompany a braai or a main dish.

Ingredients

• 80 ml natural yoghurt
• 30 ml (2 T) white wine vinegar
• 15 ml (1 T) olive oil
• 15 ml (1 T) chopped flat leaf parsley leaves
• salt and freshly ground pepper
• a little water
• 1 x 400 g Rhodes Quality Butter Beans

Method

1. To prepare the dressing, place the yoghurt, vinegar, olive oil and parsley into a bowl and whisk well together.
2. Season the dressing to taste with salt and pepper.
3. Use a little warm water to thin the dressing to a pourable consistency.
4. Bring some water to the boil in a medium saucepan.
5. Blanch the sugar snap peas, mange tout and thinly sliced courgettes for 3 to 5 minutes or until just cooked.
6. Drain and refresh the vegetables in cold water to retain their green colour.
7. Drain thoroughly and pat dry with a clean tea towel.
8. Place the vegetables in a bowl.
9. Add the Rhodes Quality Butter Beans and toss to mix.
10. Add a little of the dressing and toss to coat.
11. Arrange the spinach on a platter or in a bowl.
12. Top with the dressed Rhodes Quality Butter Beans and vegetables.
13. Crumble the feta cheese over the top of the salad.
14. Serve with the remaining dressing on the side.