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Stringless beans with feta, shallots and nuts recipe
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With the arrival of summer, now is the perfect time to make the most of the seasonal produce. Crisp stringless beans and crunchy hazelnuts are the perfect base for a light side salad, with tangy feta cheese bringing a welcome freshness. Finish with a drizzle of honey vinaigrette for a subtle sweetness and the perfect taste combo that will make you want to make this salad again and again. See method
Ingredients
- 20g blanched hazelnuts
- ½ tbsp extra-virgin olive oil
- 2 echalion shallots, finely sliced
- 1 garlic clove, crushed
- 180g stringless beans, roughly chopped
- ½ tbsp red wine vinegar
- 1 tsp honey
- 50g feta, crumbled
Each serving contains
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Energy
700kj
170kcal
9%
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Fat
16g
23%
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Saturates
4g
19%
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Sugars
3g
3%
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Salt
0.7g
12%
of the reference intake
Carbohydrate 3.1g
Protein 3.9g
Fibre 1.7g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Put the hazelnuts on a small baking tray and toast in the oven for 5 mins or until lightly golden and fragrant; set aside.
- Heat 1 tbsp oil in a frying pan over a medium heat. Fry the shallots for 15 mins, stirring, until golden. Season, stir in the garlic and fry for 1 min.
- Meanwhile, blanch the beans in a pan of simmering water for 2-3 mins until just tender; drain and toss with the shallot mixture.
- Mix 1½ tbsp oil with the vinegar and honey; season. Stir in the beans and top with feta and hazelnuts to serve.
See more Summer salad recipes