This is a colourful and refreshing salad that can be served as a main or side dish. Increase the feta and lentils to bump up the protein levels or add in some salmon and tuna.
Ingredients
220g Green beans, trimmed
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp minced garlic
3 tbsp olive oil
300g cherry tomatoes
1/2 can of green lentils or chickpeas
100g feta
Pinch of dried oregano
Salt and pepper to taste
Method
Bring a saucepan of water to boil and cook the beans for approximately 2 minutes until the beans are cooked but still retaining a crunch. Rinse the cooked beans in cold water and then drain in a colander and pat dry with a kitchen towel.
To make the dressing add the lemon juice, vinegar and garlic into a bowl and whisk in the olive oil. Add salt and pepper to taste.
To assemble the salad add the cherry tomatoes, green beans and lentils or chickpeas to a large bowl and season with salt and pepper. Add the dressing and toss to coat. Crumble in the feta and toss the salad. If time, allow it to marinate for 10 minutes.
Before serving, sprinkle the oregano and check for seasoning.