Made with these products Rhodes Quality Products
Recipes Vegetarian
Courgette, Feta & Butter Bean Salad

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


  • 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


  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.

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