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 mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
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