This tasty salad makes a great lunch or terrific side with dinner.
800gm THORPDALE ORGANICS butter beans or 2 x 600g pkts frozen broad beans
800g green beans, topped
80ml (1/3 cup) fresh lemon juice
2 tsp Dijon mustard
1/2 tsp caster sugar
1 x 350g ctn BLUEBAY marinated feta, drained, oil reserved
Salt & freshly ground black pepper
2 x 200g punnets JINDIVICK red grape tomatoes, halved
Cook beans and green beans in a medium saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well. Remove the skins from the broad beans.
Place the lemon juice, mustard, sugar and 60ml (1/4 cup) of the reserved feta oil in a small bowl. Use a fork to whisk until combined. Season with salt and pepper.
Combine the bean mixture, feta and tomato in a large serving bowl. Drizzle with dressing and gently toss until well combined. Serve immediately.