20 September, 2016
Green beans salad with pomegranate and Feta cheese
Ingredients
- 1 piece courgette/zucchini
- 600 g green beans (1.3 lb or 21.1 oz)
- 1 smaller piece red onion
- 125 g Feta cheese (0.2 lb or 4.4 oz)
- 1 handful of cashew nuts
- 1 piece pomegranate
- 1 small bunch of mint
- 1/2 piece orange - only the juice
- 4 tbsp olive oil
- salt
- pepper
Servings: persons
Instructions
- Slice the zucchini/courgette and grill until both sides are golden brown.
- Boil the green beans in lightly salted water for about 1-2 minutes. It should stay crunchy! Then cool down the green beans using iced water.
- Roughly chop the cashew nuts and toast in a frying pan.
- Mix the ingredients on a large salad plate or in a dish. Crumble the Feta cheese on the vegetables, add the pomegranate and the sliced onion.
- Combine the olive oil, orange juice and a pinch of salt and pepper, then drizzle on the salad and top it with roughly chopped mint and cashew.
Recipe Notes
Bon appétit!
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