A salad that embodies summer.
Fresh, crisp beans, juicy cucumber and sunny strips of lemon zest tied together with a lemon dressing and creamy feta. I made this salad last week (without the feta) and it was so well received I thought it needed to be shared, with the addition of feta to add a touch of creaminess. It’s such a quick, easy recipe to prepare but results in such a tasty dish that I think it would make a welcome addition to any Christmas spread.
CUCUMBER, BEAN AND FETA SALAD
- 250g green beans
- 1 telegraph cucumber
- 1 large lemon
- ⅔ cup mint, lightly packed, shredded
- 100g feta
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
Snap the ends off the beans and slice into bite-sized pieces on the diagonal. Blanch for 1 minute in boiling water then remove from the heat and run under cold running water to stop them cooking. Drain then place into a shallow salad bowl.
Cut the ends off the cucumber and cut in half crosswise. Cut each half into eighths lengthwise, then cut each stick into 1cm-thick slices on the diagonal. Add to the bowl along with the cucumber.
Using a vegetable peeler, peel the zest of the lemon into long strips. Using a sharp knife, thinly cut the long strips into thin ones.
Scatter the zest over the vegetables along with the shredded mint, then crumble over the feta.
In a small glass jar, add 2 tablespoons of lemon juice, the olive oil, vinegar and honey. Season with sea salt and freshly ground black pepper. Shake well and pour over the salad before serving.