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

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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