Ancient Greek recipe that my grandfather taught me. He called it Fasolia Salata and it depicts the sheer beauty of simplicity. Beans, Olive Oil, Oregano, Sea Salt and Lemon are so wisely combined, to create perfect harmony in a dish that has it all. With this dish you will receive a jar of freshly pickled sumac red onion, to use as a topping. In Greece they go hardcore and they just eat it with raw onion. It goes surprisingly well.

I love this dish for brunch, combined with mushrooms, avocado and eggs...mmm

A 350g portion of this dish will cover at least the 60% of the daily need for protein and fibre of an average adult. It is naturally low in fat, saturates and sugar. Its low glycemic index and high content on B Vitamins, Folate, Vitamin C, K and Manganese make this dish a super food. The Wild Greek Oregano in the dish is rich in trace minerals and has natural antidepressant properties.