Mixed bean, tomato and feta salad

Mixed bean, tomato and feta salad
  • Serves icon Serves 6
  • Time icon Takes 25 minutes to make, 5 minutes to cook

This light salad recipe of broad beans, green beans, cherry tomatoes, pine nuts and feta is perfect for a picnic.

Nutrition: per serving

Calories
231kcals
Fat
18g (5.3g saturated)
Protein
9.3g
Carbohydrates
8.4g (5.3g sugar)
Fibre
5.3g
Salt
1.1g
Calories
231kcals
Fat
18g (5.3g saturated)
Protein
9.3g
Carbohydrates
8.4g (5.3g sugar)
Fibre
5.3g
Salt
1.1g

Ingredients

  • 200g fresh (or frozen) podded broad beans
  • 200g fine green beans, topped
  • Grated zest and juice of 1 lemon
  • 1 large garlic clove, crushed
  • Pinch of caster sugar
  • 3 tbsp extra-virgin olive oil
  • 450g yellow and red cherry tomatoes, halved
  • 50g pine nuts, toasted
  • Large handful of fresh flatleaf parsley, finely chopped
  • Large handful of fresh mint, finely chopped
  • 175g feta, finely sliced
  • Caramelised red onion relish to serve

Method

  1. Cook the broad and green beans in boiling salted water for 2-3 minutes until tender. Drain, refresh in cold water, then remove the skins from the broad beans.
  2. Make the dressing by combining the lemon zest and juice with the garlic and a pinch of sugar. Season, then gradually whisk in the olive oil. Pour into a jar and top with a lid.
  3.  Mix the beans with the tomatoes, pine nuts and herbs. Pour over the dressing, stir and top with the feta. Serve with onion relish on the side.

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