- 200g green bean, trimmed
- 3 ripe nectarines, halved, stoned and chopped into chunks
A smooth-skinned variety of peach native to China, similarly flavoured to peaches with slightly…
- 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
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 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
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp white wine vinegar
- 1 tbsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp poppy seed
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.
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.
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.