HERBY FETA & NECTARINE SALAD WITH LEMON POPPY SEED DRESSING

Herby feta & nectarine salad with lemon poppy seed dressing image

Contrast salty Greek cheese with sweet and juicy fruit, fragrant mint, dill and coriander

Provided by Sarah Cook

Categories Lunch, Main course

Time 25m

Yield Serves 4 as a main, 6 as a side

Number Of Ingredients 13

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Ingredients

200g green bean , 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 seed

Steps:

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.

Nutrition Facts : Calories 271 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 1.9 milligram of sodium