400 g green beans, topped and tailed
50 g pine nuts
200 g feta cheese, crumbled
a bunch of flat-leaf parsley, finely chopped
100 g olives
4 tbsp extra-virgin olive oil
juice of 1 lemon
sea salt
freshly ground black pepper
50 g pine nuts
200 g feta cheese, crumbled
a bunch of flat-leaf parsley, finely chopped
100 g olives
4 tbsp extra-virgin olive oil
juice of 1 lemon
sea salt
freshly ground black pepper
method
1. Plunge the beans into a pan of boiling water, cook for 2 minutes, then drain and refresh in cold water until the beans are cold. Drain and dry them and place in a large salad bowl.
2. Cook the pine nuts in a non-stick pan over a medium heat until golden all over. Be warned nothing seems to happen for a while then all of a sudden the pine nuts will colour very quickly.
3. Add the pine nuts to the beans along with the feta, flat-leaf parsley, olives, olive oil, lemon juice and seasoning.
4. Mix well and serve at once.
2. Cook the pine nuts in a non-stick pan over a medium heat until golden all over. Be warned nothing seems to happen for a while then all of a sudden the pine nuts will colour very quickly.
3. Add the pine nuts to the beans along with the feta, flat-leaf parsley, olives, olive oil, lemon juice and seasoning.
4. Mix well and serve at once.
serving amount
serves 6
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