Prep 15 mins
Cook 2 mins
This salad is so easy and a taste that takes you to the hills of the Mediterranean!
- 400 g green beans, blanched 2 minutes
- 50 g pine nuts, toasted (optional)
- 200 g feta cheese, crumbled
- 1 bunch flat leaf parsley, chopped
- 100 g olives
- olive oil
- 1 garlic clove, crushed
- 1 lemon, juice of
- salt and pepper
- 1 pinch chili powder (optional)
- Grab a bowl throw in all of the above, and mix--how easy is that!
How can pine nuts be optional ;-) We both loved this salad, it really is easy and tasty. I was out of lemons, so used a half lime (I halved the recipe for the two of us). No idea how much olive oil I added, I just squeezed the lime over the salad and then poured olive oil over it. Total keeper for hot summer days. Thanks for sharing!<br/>Made for PAC Spring 2014
Sensational salad that really does transport you to the Mediterranean. I made a few changes out of necessity. I didn't have pine nuts, so used slivered almonds. Nuts really enhance this recipe and should not be optional. I mixed the last five ingredients together as a dressing and poured it over the other ingredients. My lemon yielded 1/4 cup of juice, so I used 3 tablespoons (9 teaspoons) of extra light olive oil. I only had 150 grams of top quality feta (Greek Dodoni), and that was plenty. And now that I am writing this review, I realise that I completely forgot the olives. Oops! There are some leftovers, so I will add them tomorrow for lunch. Thanks Ricky for posting this amazing recipe. If you have more like this in your repertoire, please do post them. Made and immensely enjoyed for Pick a Chef.