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Mixed bean, tomato and feta salad

Name: Mixed bean, tomato and feta salad
Yield: Serves 6
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

Easy
June 2011

Easy
June 2011

Test kitchen approved

Serves 6
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

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

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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

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.
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.
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.