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Stringless beans with feta, shallots and nuts recipe

Stringless beans with feta, shallots and nuts recipe

8 ratings

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
  • Vegetarian
  • Gluten-free


  • 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

Each serving contains

  • Energy

  • Fat

    16g 23%
  • Saturates

    4g 19%
  • Sugars

    3g 3%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 3.1g Protein 3.9g Fibre 1.7g


  1. 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.
  2. 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.
  3. Meanwhile, blanch the beans in a pan of simmering water for 2-3 mins until just tender; drain and toss with the shallot mixture.
  4. 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

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