KEY POINTS:
Serves 4
1 x 410g tin haricot beans
4-5 tomatoes
200g feta
1 Tbs chives, finely chopped
4 Tbs chervil, roughly chopped
Dressing
3 Tbs extra virgin olive oil
1 tsp Dijon mustard
30 ml sherry vinegar
Sea salt and freshly ground black pepper
1. Drain the beans and cut the tomatoes. Put in a large bowl with the feta, roughly crumbled, the chives and chervil.
2. Whisk the dressing ingredients together and pour over the salad. Gently toss and plate.
