Green bean, fennel and radish salad with persian feta

Cooking Salads Green bean, fennel and radish salad with persian feta

From the peppery radish to sharp Persian feta, this salad is a riot of flavour.

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place beans in a heatproof bowl. Cover with boiling water. Set aside for 2-3 minutes or until bright green and tender crisp. Rinse with cold running water. Drain. Cut in half crossways. Transfer to a large bowl. Add the radish, fennel and lettuce.
  2. Combine oil, lemon juice, garlic and mint in a jug. Pour over salad and toss to combine. Transfer to a serving dish. Top with feta.

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200g green round beans, trimmed
1 bunch radishes, washed, trimmed, thinly sliced
2 baby fennel bulbs, trimmed, halved, thinly sliced
1 baby cos lettuce, leaves torn
2 1/2 tbsp extra virgin olive oil
2 1/2 tbsp fresh lemon juice
1 small garlic clove, crushed
1 tsp dried mint leaves
90g Persian feta, crumbled

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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