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  • Seasonal local food recipe No 108: French beans with feta, walnuts and mint

    Posted on August 13th, 2011 Trish No comments

    A recipe from a recent Hugh Fearnley-Whittingstall bean recipe round-up – as he says, ‘summer is a time when all of us can be full of beans’. If you’ve got more than you can cope with in your box, why not freeze some for winter use?

    This simple, tasty salad works with runner beans, too.

    Serves 2-4

    Preparation and cooking: 20 minutes

    280g french beans, trimmed
    3 tbsp extra-virgin olive oil
    juice of ½ small lemon
    small handful of mint leaves, tough stalks removed, and chopped
    small handful dill, tough stalks removed, half the fronds chopped, the rest reserved to garnish the dish
    flaky sea salt and freshly ground black pepper
    150g feta
    50g walnuts, toasted and roughly chopped

    Top and tail the beans. Bring a pan of salted water to the boil and cook the beans until just tender, about three to six minutes, then drain and refresh in cold water. Dress the beans in the olive oil, lemon juice, mint, some of the dill, salt and pepper. Serve topped with crumbled feta cheese, walnuts and the remaining dill fronds scattered over the top.

    [Photo: Colin Campbell for the Guardian]

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