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.