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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

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

Each serving contains

Energy
700kj
170kcal 9%
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

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