Bean, edamame, feta, olive & pepita salad


This is a tasty salad as a shared side, or in the lunchbox the next day, and goes perfectly with lamb.

Prep: 30 mins|  Cook time: 5 mins


  • 1/2 red onion, peeled and thinly sliced
  • 3T lemon juice
  • 50g pepitas (pumpkin seeds - you can use sunflower seeds as an alternative)
  • 3T extra virgin olive oil
  • 200g beans, topped, tailed, blanched and refreshed
  • 200g podded edamame (you could also use broadbeans as an alternative)
  • 2 handfuls of salad leaves
  • 1/2cup olives
  • 100g feta, diced


  1. Toss the onion through the lemon juice and a little salt, then allow to sit for 30 mins - mixing occasionally.
  2. Cook pepitas in a small pan with 1T oil until golden. Put on a plate to cool with the oil from the pan.
  3. Drain the onion and toss with beans and edamame.
  4. To serve a shared plate, place salad leaves on the plate, add the bean mixture, scatter feta and olives over top, and lastly, add pepitas and cooking oil over the top.
  5. Mix the remaining oil and lemon juice with salt and pepper and drizzle over when serving.