Green Bean Salad with Pine Nuts and Feta

Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

The French Kitchen: A Cookbook

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

  • About

This is a cheerful, easy-to-make salad – Haricots en Fête – which my vegetarian husband can eat as a main course without feeling too left out.


  • 400 g green beans, topped and tailed
  • 50 g pine nuts
  • 200 g feta cheese, crumbled
  • a bunch of flat-leaf parsley, finely chopped
  • l00 g olives
  • 4 tbsp extra-virgin olive oil
  • juice of 1 lemon
  • sea salt
  • freshly ground black pepper


    Plunge the beans into a pan of boiling water, cook for 2 minutes, then drain and refresh in cold water until the beans are cold. Drain and dry them and place in a large salad bowl.

    Cook the pine nuts in a non-stick pan over a medium heat until golden all over. Be warned: nothing seems to happen for a while then all of a sudden the pine nuts will colour very quickly. Add the pine nuts to the beans along with the feta, flat-leaf parsley, olives, olive oil, lemon juice and seasoning. Mix well and serve at once.