Warm butter beans and chicken salad

Drain three cans of butter beans, rinse them with cold water and let them drain really well.

In a pitcher combine the juice of half a lemon, the red wine vinegar, the olive oil and the mustard, whisk it up and set it aside.

Chop the scallions and the parsley so everything is ready.

Heat olive oil in a skillet and cook the thinly sliced white parts of the scallions a few minutes until soft.

Add the grated garlic, warm it through, then add the beans, toss them in the oil, season with salt and black pepper and warm through for five minutes.

Add the dark green parts of the scallions and let them wilt a little while the beans warm.

Take the pan off the heat and add the finely chopped parsley and the dressing, then toss everything together.

Add pitted kalamata olives and crumble feta on top; mix.

Add the roasted chicken if you are using it, toss, taste for seasoning and squeeze a little more lemon juice on top.