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
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!