Warm bean and feta saladby Jo Pearce |
| Preperation time: 15 mins Cooking time: 5 mins Serves: 4 |
| Recipe Ingredients |
| 2 large eggs, hard-boiled; 360g fine green beans; 4 tbsp olive oil; 2 tbsp balsamic vinegar; 1 tsp Dijon mustard; 290g can borlotti beans, drained; 1 small red onion, finely chopped; 220g baby plum tomatoes, halved; 200g feta cheese, crumbled. |
| Recipe Method |
| Shell the eggs and cut them into quarters, set
aside. Add the fine green beans to a pan of boiling water and cook
for 5 minutes. Drain. Meanwhile, whisk the oil, vinegar and mustard together in a large bowl. Season well. Add the fine beans, borlotti beans, onions and tomatoes and toss lightly. Stir in most of the feta and divide between 4 bowls. Top each plate with 2 quarters of egg and scatter over any remaining feta. |
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