Name: Herby feta & nectarine salad with lemon poppy seed dressing
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves 4 as a main, 6 as a side
Cuisine: Mediterranean
Ingredients: 200g green bean trimmed; 3 ripe nectarines halved, stoned and chopped into chunks; 1 cucumber halved lengthways, seeds scooped out with a teaspoon, thickly sliced on the diagonal; 1 red onion thinly sliced; small bunch mint leaves picked; small bunch dill very roughly chopped; small bunch coriander very roughly chopped; 200g pack good-quality feta cheese (we used barrel-aged from Waitrose); juice 1 lemon; 1 tbsp white wine vinegar; 1 tbsp sugar; 2 tbsp olive oil; 1 tbsp poppy seed

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Herby feta & nectarine salad with lemon poppy seed dressing

Herby feta & nectarine salad with lemon poppy seed dressing

Sarah Cook

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Serves 4 as a main, 6 as a side

Easy

Prep: 20 mins

Cook: 5 mins

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Contrast salty Greek cheese with sweet and juicy fruit, fragrant mint, dill and coriander

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g green bean

trimmed
3 ripe nectarines

halved, stoned and chopped into chunks
1 cucumber

halved lengthways, seeds scooped out with a teaspoon, thickly sliced on the diagonal
1 red onion

thinly sliced
small bunch mint

leaves picked
small bunch dill

very roughly chopped
small bunch coriander

very roughly chopped
200g pack good-quality feta cheese

(we used barrel-aged from Waitrose)

For the dressing

juice 1 lemon
1 tbsp white wine vinegar
1 tbsp sugar
2 tbsp olive oil
1 tbsp poppy seed

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Nutrition: per serving (4)

kcal271
fat17g
saturates8g
carbs19g
sugars18g
fibre5g
protein12g
salt1.9g

Method

step 1

First, make the dressing. Combine the lemon juice, vinegar, sugar and oil with some seasoning. Lightly toast the poppy seeds in a small frying pan.
step 2

Bring a saucepan of water to the boil. Add the beans and cook for 2-3 mins until just tender but still with a bit of crunch. Drain and cool under cold running water, then drain again and pat dry with kitchen paper.
step 3

Just before serving, tip the beans, nectarine chunks, cucumber, onion and herbs onto a big salad platter or bowl. Finely crumble over the feta. Add the poppy seeds to the dressing and give it a good shake or whisk. Pour over the salad and toss everything together.

Recipe from Good Food magazine, August 2012

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