Elisabeth Luard

Warm green bean salad with feta and cherry tomatoes

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

A simple salad to serve as a first course or light lunch in the garden. Anyone with a nut allergy can replace the toasted almonds with fresh breadcrumbs crisped in olive oil – a useful trick.

Ingredients

  • 750 g young French beans or runner beans, topped and tailed
  • 3–4 tbsp olive oil

Method

Cook the beans in plenty of boiling salted water till just tender, 6–7 minutes. Drain, transfer to a serving bowl and toss with the olive oil, vinegar and chopped spring onions. Fold the oregano and cheese into the beans and finish with the toasted almonds and halved cherry tomatoes.