Doctor's Review: Medicine on the Move

August 19, 2017
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Greek salad sandwiches

There is little that compares with just-harvested shelling beans. When cooked, mashed with a little feta cheese and olive oil, and then warmed inside a pita pocket, they are heavenly. Accompanied by a simple tomato-cucumber salad, these sandwiches make a healthy meal with a wonderful range of Mediterranean flavors.

If you don’t grow shelling beans and can’t find them at your grocery store, buy one of the excellent, canned, whole organic beans on the market. Simply mash the rinsed and drained beans with a bit of the canning liquid until they are the consistency of hummus.

2 c. (500 ml) freshly shelled beans such as cranberry, fava or lima

1 garlic clove, minced

1 tbsp. (15 ml) fresh oregano, chopped

4½ tbsp. (67.5 ml) extra-virgin olive oil, plus extra as needed

6 oz. (180 g) feta cheese, crumbled

salt

freshly ground black pepper

1 cucumber, peeled, halved and thinly sliced

½ small red onion, thinly sliced

1 large tomato, seeded and chopped

2 tbsp. (30 ml) fresh mint, chopped

2 tbsp. (30 ml) fresh Italian parsley, chopped

juice of 1 lemon

6 large, whole-wheat pitas (8 in. / 20 cm in diameter)

Preheat the oven to 190ºC (375°F).

Bring 1 cup (250 ml) water to a boil in a small saucepan over medium heat. Add the beans and simmer for 10 to 15 minutes or until soft. Transfer the beans and liquid to a medium bowl and mash with a fork or potato masher. Add the garlic, oregano and about 3 tablespoons (45 ml) of the oil, or enough to give the beans the texture of a smooth pâté. Stir in the cheese. Season with salt and pepper to taste and set aside.

In a medium serving bowl, combine the cucumber, onion, tomato, mint, parsley, lemon juice and the remaining 1½ tablespoons (22.5 ml) of oil. Season with salt and pepper.

Cut the pitas in half and open to form pockets. Spread an equal amount of the bean mixture in each pocket. Gently press together. Place on a baking sheet and cover with foil. Bake for 10 minutes or until warmed. Remove from the oven and cut into halves or quarters.

Place the cucumber salad in the middle of a large platter. Surround with the bean sandwiches. Makes 6 servings.

home land

Canadians farms harvesting certified organic fruits, veggies and other greenhouse products increased from 614 in 2001 to 916 in 2006, while farms reporting certified organic animals or animal products increased from 381 in 2001 to 673 in 2006. And that’s not considering all of the farms that offer organic products, but haven’t got the money or time to become certified. Despite the gains, farms reporting certified organic products represent only 1.5 percent of all operations. Clearly, there’s hectares for improvement.

This article was accurate when it was published. Please confirm rates and details directly with the companies in question.

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