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Best Diet Recipes: Hot Green Bean and Feta Salad

Best Diet Recipes: Hot Green Bean and Feta Salad

I love this crunchy green salad, full of interesting textures and surprise flavours. It’s one of my favourite lunches when I haven’t got much time to cook; any leftovers are great cold as a packed lunch. A note from Eatopic: The dressing will keep in the fridge for at least three days.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast & Brunch, Salads
Servings 2
Calories 192 kcal


  • #For the Salad#
  • 20g pine nuts
  • 150g green beans, trimmed
  • 150g tenderstem broccoli and/or asparagus, trimmed
  • 100g frozen peas
  • 60g feta cheese, crumbled
  • #For the Dressing#
  • 1 shallot, finely chopped (optional)
  • 1 tablespoon balsamic vinegar
  • 1 small orange, finely grated zest and 2 tablespoons juice
  • 1 tablespoon extra virgin olive oil
  • Pinch of flaked sea salt, such as Maldon
  • Freshly ground black pepper


  • Heat a frying pan over a medium heat, add the pine nuts and cook for 3-4 minutes, shaking the pan every now and again, until toasted. Tip onto a plate to cool. Alternatively toast in a fan oven at 180°C for 2-3 minutes.
  • For the dressing, whisk together all the ingredients, or tip into a jam jar, screw the lid on tightly and shake well.
  • Bring a large pan of salted water to the boil, add the green beans and broccoli or asparagus and boil for 3 minutes, then add the peas and cook for a further minute. The veg should be just tender but still with some crunch. Drain thoroughly, return to the pan and toss through the dressing.
  • Transfer to two bowls. Scatter with the feta and pine nuts and serve.
Keyword Chilli, Diet Recipes, Salad recipes, Under 30 min