Salad
| 250 g | Green beans, round (Main) |
| 250 g | White rice, low GI 90-second (Main) |
| 250 g | Cherry tomatoes |
| 2 | Avocados, small |
| 8 | Basil leaves, up to 12 |
| 200 g | Feta, diced |
Dressing
| 1 pinch | Sugar |
| ¼ cup | Lemon juice |
| 2 cloves | Crushed garlic |
| 1 | Bean, Trim and cut into 5cm lengths |
| 5 Tbsp | Olive oil |
Directions
- Blanch in boiling water for about 3 minutes or until crisp-tender.
- Drain, refresh in ice-cold water. Drain and pat dry. Meanwhile, cook rice in the microwave. Cool.
- Halve the cherry tomatoes. Halve, stone and peel avocados. Cut into quarters.
- Combine all the salad ingredients in a large bowl.
- To make the dressing, whisk lemon juice, sugar and garlic until the sugar is dissolved. Slowly whisk in the olive oil.
- Serve drizzled over the salad.