Malted walnut seed loaf
Top up on essential fatty acids, calcium and iron with this healthy and delicious bread
Herby feta & nectarine salad with lemon poppy seed dressing
Serves 4 as a main, 6 as a side
Easy
Prep:
Cook:
Contrast salty Greek cheese with sweet and juicy fruit, fragrant mint, dill and coriander
Skip to ingredients
- 200g green beantrimmed
- 3 ripe nectarineshalved, stoned and chopped into chunks
- 1 cucumberhalved lengthways, seeds scooped out with a teaspoon, thickly sliced on the diagonal
- 1 red onionthinly sliced
- small bunch mintleaves picked
- small bunch dillvery roughly chopped
- small bunch coriandervery roughly chopped
- 200g pack good-quality feta cheese(we used barrel-aged from Waitrose)
For the dressing
- juice 1 lemon
- 1 tbsp white wine vinegar
- 1 tbsp sugar
- 2 tbsp olive oil
- 1 tbsp poppy seed
Nutrition: per serving (4)
- kcal271
- fat17g
- saturates8g
- carbs19g
- sugars18g
- fibre5g
- protein12g
- salt1.9g
Method
step 1
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.
step 2
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.
step 3
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.
