Stringless beans with feta, shallots and nuts recipe
With the arrival of summer, now is the perfect time to make the most of the seasonal produce. Crisp stringless beans and crunchy hazelnuts are the perfect base for a light side salad, with tangy feta cheese bringing a welcome freshness. Finish with a drizzle of honey vinaigrette for a subtle sweetness and the perfect taste combo that will make you want to make this salad again and again.
See method- Serves 4 as a side
- 5 mins to prepare and 20 mins to cook
- 170 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 20g blanched hazelnuts
- ½ tbsp extra-virgin olive oil
- 2 echalion shallots, finely sliced
- 1 garlic clove, crushed
- 180g stringless beans, roughly chopped
- ½ tbsp red wine vinegar
- 1 tsp honey
- 50g feta, crumbled
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Shop ingredientsEach serving contains
- Energy
- 700kJ 170.0kcal
- Fat
- 16g
- Saturates
- 4g
- Salt
- 0.7g
- Sugars
- 3g
of the Reference intake
Carbohydrate 3.1gProtein 3.9gFibre 1.7g
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Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Put the hazelnuts on a small baking tray and toast in the oven for 5 mins or until lightly golden and fragrant; set aside.
- Heat 1 tbsp oil in a frying pan over a medium heat. Fry the shallots for 15 mins, stirring, until golden. Season, stir in the garlic and fry for 1 min.
- Meanwhile, blanch the beans in a pan of simmering water for 2-3 mins until just tender; drain and toss with the shallot mixture.
- Mix 1½ tbsp oil with the vinegar and honey; season. Stir in the beans and top with feta and hazelnuts to serve.
- See more Summer salad recipes
