Herby feta & nectarine salad with lemon poppy seed dressing

Herby feta & nectarine salad with lemon poppy seed dressing

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Cooking time

Prep: 20 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 4 as a main, 6 as a side

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving (4)

kcalories
271
protein
12g
carbs
19g
fat
17g
saturates
8g
fibre
5g
sugar
18g
salt
1.9g

Ingredients

  • 200g green beans, 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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Method

  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.
  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.
  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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Comments

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elizzz29's picture
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Delicious! I adore nectarines so always have an abundance when they hit the market. A great way to use up very soft fruits.

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