Herby Feta & Nectarine Salad With Lemon Poppy Seed Dressing
This vibrant summer salad bursts with color and flavor, featuring crisp green beans, juicy nectarines, refreshing cucumber, and tangy feta cheese, all brought together by a zesty dressing with a hint of sweetness and a sprinkle of toasted poppy seeds. A delightful combination of textures and tastes, perfect for a light and refreshing meal on a sunny day.
— Constant Cookbook
Ingredients
- 200g green beans , trimmed
- 3 ripe nectarines , halved, stoned and chopped into chunks
- 1 cucumber , halved lengthways, seeds scooped out with a teaspoon, thickly sliced on the diagonal
- 1 red onion , thinly sliced
- small bunch mint , leaves picked
- small bunch dill , very roughly chopped
- small bunch coriander , very roughly chopped
- 200g pack good-quality feta cheese (we used barrel-aged from Waitrose)
- juice 1 lemon
- 1 tbsp white wine vinegar
- 1 tbsp sugar
- 2 tbsp olive oil
- 1 tbsp poppy seeds
Instructions
- First, make the dressing. Combine the lemon juice, vinegar, sugar and oil with some seasoning. Lightly toast the poppy seeds in a small frying pan.
- Bring a saucepan of water to the boil. Add the beans and cook for 2-3 mins until just tender but still with a bit of crunch. Drain and cool under cold running water, then drain again and pat dry with kitchen paper.
- Just before serving, tip the beans, nectarine chunks, cucumber, onion and herbs onto a big salad platter or bowl. Finely crumble over the feta. Add the poppy seeds to the dressing and give it a good shake or whisk. Pour over the salad and toss everything together.
Cook Time
5M
Prep Time
PT20M
Yield
Serves 4 as a main, 6 as a side
Nutrition
- Calories: 271 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 18 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 1.9 milligram of sodium
Comments
No comments found.