Recipes
Green bean, tomato and feta salad
Use leftover green beans to add crunch to this chunky, leaf-free salad
Use leftover green beans to add crunch to this chunky, leaf-free salad
(6 votes)
Cook: 15 Mins
Serves: 4
Price: 82p per serving
Nutritional Information
Each 200g serving contains
Energy
1020kj
244kcal
1020kj
244kcal
12%
Fat
14.2g
14.2g
Med
20%
20%
Saturates
3.6g
3.6g
Med
18%
18%
Sugars
3.6g
3.6g
Low
4%
4%
Salt
0.58g
0.58g
Med
10%
10%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
510kj/122kcal
Typical energy values per 100g:
510kj/122kcal
Ingredients
50g whole almonds
300g Grower's Selection Green Beans
1 shallot, finely chopped
1tsp coarse-grain mustard
1tbsp extra virgin olive oil
2tsp white wine vinegar
75g Grower's Selection Vine Ripened Cherry Tomatoes, halved
400g tin butter beans, drained and rinsed
75g feta cheese
Method
1
In a dry frying pan, cook the almonds for 6-8 mins, until toasted. Allow to cool, then roughly chop.
2
Bring a small pan of water to the boil and cook the green beans for 2-3 mins. Drain and run under cold water.
3
For the dressing, whisk together the shallot, mustard, oil and vinegar. Season with black pepper.
4
Put the green beans, tomatoes and butter beans in a large bowl and crumble over the feta. Pour over the dressing and stir to coat. Sprinkle with the nuts to serve.