The piquancy of salty Greek feta marries well with the earthiness of black turtle beans which are widely used in Latin American cooking. Serves 4.

8 oz feta cheese, diced
2 cups cooked black turtle beans
1 small, ripe but firm mango, diced
2 spring onions, trimmed and finely sliced
1 red and 1 green pepper, diced
1 oz/ 25g mint leaves, torn or shredded by hand
4 tablespoons extra virgin olive oil
Juice of 1 lime
1 tablespoon wholegrain mustard
Salt and pepper

Mix all the ingredients together in a bowl. Chill for a couple of hours before serving with warm, crusty bread.

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