| Summer Bean, Pea and Feta Salad |
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Use freshly picked peas and beans as a basis for this flavoursome and refreshing salad. Preparation time: 15 minutes Cooking time: 5 minutes Serves 4 150g (5oz) dwarf beans, topped and tailed 150g (5oz) runner beans, topped and tailed, side strings removed (if necessary) and sliced thinly on the diagonal 75g (3oz) raw peas, shelled 200g (7oz) cherry tomatoes, halved 1/2 red onion, thinly sliced a handful of basil leaves, shredded 60g (2oz) rocket leaves 100g (4oz) feta cheese a handful of black olives salt and pepper For the dressing 1/2 tsp Dijon mustard 1 tbsp lemon juice a pinch of sugar 3 tbsp olive oil First make the dressing. Put the mustard, lemon juice and sugar into a small bowl and stir to combine. Gradually whisk in the olive oil and season to taste. Bring a pan of water to the boil. Cook the dwarf beans for 4-5 minutes and, after 2 minutes, add the runner beans. Cook for a further 3 minutes or until the beans are just tender. Drain, then refresh them under cold water. Put the beans into a large bowl. Add the raw peas, tomatoes, red onion, basil and prepared dressing and stir gently to combine. Season to taste. Divide the rocket between four plates and top each one with the bean salad. Crumble the feta cheese over the salads and garnish each one with a few black olives. Serve with crusty bread. |
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