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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)

For the dressing

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

Goes well with

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