Green Bean, Caramelised Onion and Feta Salad
Not sure about you, but my green beans are going nuts in the garden. I swear they multiply overnight and to be fair there are only so many green beans one girl can eat. But throw them in a salad and for some reason I can eat so many more of them. Weird I know!
My green beans are super special as my Dad grew them, dried them and gave me some to plant when I was last up visiting him at Ohope Beach 😊 So every time I pick them, which is LOTS, I think of him, and that makes my heart happy.
Anyways….if you’re running out of ideas as to what to do with these sexy wee numbers, give this salad a crack. Lasts a good few days in the fridge and is happy to hang out with any protein you throw its way.
You’ll need….
30 beans (give or take) topped…I’m too lazy to tail them too
Caramelised red onion – see below
2T pumpkin seeds – lightly toasted
1T sunflower seeds – lightly toasted
80gms raw almonds, roughly chopped – lightly toasted
100gms feta – crumbled
8 dried dates cut into whatever size you fancy
2T parsley – finely chopped
1 pinch chilli flakes. You can use fresh chilli if you have some hanging out.
Bring half a pot of water to the boil. Throw in the beans, bring back to the boil and cook until just losing their crunch. This will take 2-4mins depending on size of pot and beans.
Drain well. When cool, cut each bean into 3, add all the other ingredients and you are good to go.
Yup, it’s that easy 😊
Caramelised Red Onion
Peel and cut 1 large (or 2 smaller) red onions in half. Thinly slice.
Heat a non-stick fry pan over low-medium heat. Add a good dollop of oil and once warmed add the sliced red onion.
Cook over low-medium heat, stirring a couple of times, for approx. 10mins until starting to colour. Add ¼ c cold water and stir onions to disperse water. Cook for further 7-10mins until water has evaporated.
Continue cooking onions for a further 10mins, stirring frequently, until soft. Remove from heat and cool.
Enjoy!