Zesty Green Bean Salad
Ingredients
- 700 g green beans topped and tailed
- 2 garlic cloves finely minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1½ tsp Dijon mustard
- 2 Tbsp fresh parsley finely chopped
- 1 Tbsp extra virgin olive oil
- Salt and cracked black pepper to taste
To serve
- 100 g feta crumbled
- 2 Tbsp flaked almonds toasted
Instructions
- Bring a large pot of salted water to the boil.
- Add the green beans and blanch for 3–4 minutes until bright green and just tender.
- Drain and immediately transfer to an ice bath to stop the cooking and keep the beans crisp. Drain well.
- In a large bowl, whisk together the garlic, lemon zest, lemon juice, Dijon mustard, parsley and olive oil. Season with salt and pepper.
- Add the cooled green beans and toss until well coated in the dressing.
- Transfer to a serving dish and top with crumbled feta and toasted flaked almonds.
- Serve immediately.
