Butter beans with Feta

Yudhika Sujanani takes her culinary inspiration from Greece; the fresh aromatic Mediterranean flavours come alive in today’s Menu.  She’s preparing Marinated Cumin & Ginger Lamb Chops, a side dish of Butter Beans with Feta & Herbs, a spicy tomato sauce and to finish off the meal a Cinnamon Halva Cake.


  • 40ml sunflower oil
  • 5ml cumin seeds
  • 1 onion, sliced
  • 2 clove garlic, crushed
  • 1 green chilli, chopped
  • 4 sprigs fresh thyme
  • 2 x 400g tins butter beans, drained
  • 60ml lemon juice
  • 100g feta
  • Fresh parsley or coriander, to garnish
  • Black pepper, to season


  1. Heat the sunflower oil in a 28cm Chef’s Pan.
  2. Add the cumin seeds and when they splutter, add the onion slices.
  3. Season with salt,
  4. Add the crushed garlic, green chilli and fresh thyme to the side of the pan.
  5. Stir for a few seconds until fragrant.
  6. Add the butter beans and stir gently.
  7. Add the lemon juice and simmer for a minute.
  8. Add the feta and parsley.
  9. Season with black pepper