Green bean & courgette salad with feta

Green bean & courgette salad with feta

Total: 35 Min. | Active: 35 Min.
vegetarian, gluten-free
Nutritional value / people: 367 kcal
, Fat: 28 g
, Carbohydrate: 9 g
, Protein: 15 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

1 organic lemon, use grated zest and juice
3 tbsp olive oil
1 red chilli pepper, deseeded, finely chopped
½ tsp salt

Vegetables

1 tbsp olive oil
500 g beans, halved
3 tbsp water
300 g courgettes, halved lengthwise, sliced diagonally
¾ tsp salt

To serve

½ head lettuce, sliced
200 g feta, crumbled
3 tbsp cashew nuts, toasted
some red currants
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How it's done

Dressing

In a bowl, mix the lemon zest with all the other ingredients up to and including the salt.

Vegetables

Heat the oil in a non-stick frying pan. Stir fry the green beans for approx. 1 min. Pour in the water and simmer gently for approx. 8 mins. Add the courgette, cook for a further 2 mins., season with salt. Mix the vegetables with the dressing.

To serve

Divide the lettuce into bowls. Add the bean salad, feta, nuts and berries.

Good to know
Serve with: Toasted baguette

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