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Green Beans with Feta and Pine Nuts

Food

This month it’s ME (Lucy) coming at you for Tasty Tuesday. It’s become a bit of an annual tradition, at the start of the year, to share some of my own dishes with you – this month I’ll be sharing a bunch of easy, tasty, and somewhat healthy green veg dishes that I love to cook at home.

I’m kicking off today with a firm favourite at our place – blanched green beans with feta, pine nuts and zesty preserved lemon. An intensely savoury side dish that’s ready in just 10 minutes!

Tasty Tuesday shoots are kindly supported by The Establishment Studios.

7th February, 2017
Lucy Feagins
Tuesday 7th February 2017

I’m a big fan of vibrant, crunchy green veggies, but let’s face it, they’re far more appealing with the addition of a zesty dressing, and in this case, a sprinkling of CHEESE.

Fetta and green beans is a classic combo, and makes the perfect accompaniment for BBQ’d meat, or fish. This Greek-inspired dish is a staple at my place, served at least once a week. It takes literally 10 minutes to prepare, and makes a stock standard ‘meat ’n’ veg’ dinner just that little bit more fancy.

 

Ingredients (serves 4)

  • 250g green beans
  • 100g Dodoni Greek feta
  • 1 generous handful of pine nuts
  • 1 generous handful of fresh parsley
  • 1 wedge of preserved lemon
  • 1/2 a fresh lemon
  • 2 Tbsp quality extra-virgin olive oil
  • Salt flakes and pepper

METHOD

Wash and roughly chop parsley, discarding stems.

Scoop the flesh from your preserved lemon wedge and discard. Finely slice the remaining lemon rind.

Toast pine nuts in a dry frying pan over a hot flame – be careful not to burn them, it only takes a second!

Slice your feta in small cubes.

Blanche your green beans in boiling water for about one minute, removing them from the water as soon as they turn a vibrant shade of green. Be sure not to overcook them – aim for crunchy not bendy. If in doubt, take them out!

Whilst still warm, mix through the parsley and preserved lemon, and slosh most of the olive oil over the top. Squeeze the juice of half a lemon in too. Transfer to serving dish, then sprinkle feta and toasted pine nuts over the top. Finish with a final drizzle of olive oil, and salt and pepper to taste.

*Note: This dish can be served warm or cold – your choice!

Feeling a little camera shy! Photo – Eve Wilson. Styling – Lucy Feagins / The Design Files. Styling Assistant – Nat Turnbull.

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