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Herby feta & nectarine salad with lemon poppy seed dressing

Herby feta & nectarine salad with lemon poppy seed dressing

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 as a main, 6 as a side

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

  • Vegetarian
Nutrition: per serving (4)
NutrientUnit
kcal271
fat17g
saturates8g
carbs19g
sugars18g
fibre5g
protein12g
salt1.9g
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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

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

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.

Goes well with

Recipe from Good Food magazine, August 2012

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A star rating of 5 out of 5.3 ratings
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