Herby feta & nectarine salad with lemon poppy seed dressing
By Sarah Cook
Contrast salty Greek cheese with sweet and juicy fruit, fragrant mint, dill and coriander
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Prep:20 mins
Cook:5 mins
- Easy
Nutrition per serving
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kcal 271
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fat 17g
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saturates 8g
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carbs 19g
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sugars 18g
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fibre 5g
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protein 12g
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salt 1.9g
Ingredients
- 200g green beans, 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)
- juice 1 lemon
- 1 tbsp white wine vinegar
- 1 tbsp sugar
- 2 tbsp olive oil
- 1 tbsp poppy seed
Method
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.
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.
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.
