Recipes / Salads

Ingredients

  • 2 x 600g pkts frozen broad beans
  • 800g green beans
  • 1/3c fresh lemon juice
  • 2 tsp dijon mustard
  • 1/2 tsp caster sugar
  • 350g ctn marinated feta, drained, oil reserved
  • salt and pepper
  • 2 x 200g punnets red grape tomatoes, halved

Directions

  1. Cook broad beans and green beans in salted boiling water for 2-3 minutes until tender. Refresh under running water, drain.
  2. Whisk lemon juice, mustard, sugar, and 1/4 c reserved feta oil. Season with salt and peper.
  3. Combine all ingredients.

NOTE: Can be served with Barbequed olive and marjoram lamb and Parmesan and cauliflower mash.


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