Warm bean and feta saladby Jo Pearce
|Preperation time: 15 mins
Cooking time: 5 mins
|2 large eggs, hard-boiled;
360g fine green beans;
4 tbsp olive oil;
2 tbsp balsamic vinegar;
1 tsp Dijon mustard;
290g can borlotti beans, drained;
1 small red onion, finely chopped;
220g baby plum tomatoes, halved;
200g feta cheese, crumbled.
|Shell the eggs and cut them into quarters, set
aside. Add the fine green beans to a pan of boiling water and cook
for 5 minutes. Drain.
Meanwhile, whisk the oil, vinegar and mustard together in a large bowl. Season well.
Add the fine beans, borlotti beans, onions and tomatoes and toss lightly. Stir in most of the feta and divide between 4 bowls.
Top each plate with 2 quarters of egg and scatter over any remaining feta.
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