Ingredients

  • ½ pot Onken Natural Set Yogurt
  • 160g feta cheese
  • 2 fresh fennel bulbs
  • 1 can broad beans, rinsed
  • 200g peas, fresh or frozen
  • 1 bunch mint
  • 200g bag mixed green leaves
  • 1 tablespoon olive oil
  • Salt and pepper, to season
  • Juice and zest of 1 lemon
  • ½ bunch dill or fennel tops
  • 2 pears

Method

  1. 1

    Rinse broad beans and blanch peas in boiling water for 5 minutes, drain and set to one side.

  2. 2

    Shred fennel, slice pear, crumble feta and chop mint.

  3. 3

    Mix yogurt with lemon zest, juice, oil and then season. Whisk until creamy, adding a handful of chopped mint.

  4. 4

    Combine salad ingredients, add feta, a teaspoon olive oil and a dash of lemon juice.

  5. 5

    Serve on a large platter or individual plates, spoon over the dressing and finish with dill sprigs.

  6. 6

    *All information included in this recipe has been provided by Onken.

Nutritional Details

Each serving provides
  • Energy 1327kj 317kcal 16%
  • Fat 12.5g 18%
  • Saturates 7.0g 35%
  • Sugars 16.9g 19%
  • Salt 2.1g 35%

% of the Reference Intakes

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