My friend Claire shared this recipe, which I’ve adapted from just beets, beans, mint and feta. I’ve been known to buy all those things at the supermarket en route to a barbecue and assemble it there! Such a classic flavour combination, this one always goes down a treat. Assemble this salad on the plate you’re going to serve it on.
Ingredients
| 2 handfuls | Green beans, ends removed (Main) |
| 1 can | Baby beetroot, approx 400g (Main) |
| ¼ cup | Fresh mint, roughly chopped |
| ½ cup | Walnuts, chopped and dry roasted in a pan |
| 50 g | Feta, crumbled |
| 1 pinch | Flaky sea salt |
| ½ tsp | Black sesame seeds |
| 1 drizzle | Oil, use a good quality oil such as avocado, pumpkin seed or olive |
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Directions
- Cook the beans in a pot of salted boiling water for 5 minutes. Rinse under cold water and drain well. Scatter on your serving plate.
- Drain the tinned beetroot and chop any large pieces in half. Assemble on the plate with the beans. Sprinkle with sea salt.
- Finely chop the mint and sprinkle all over.
- Crumble over the feta and sprinkle over the walnuts, then scatter the black sesame seeds.
- Drizzle over the oil and serve immediately.
