Summer is the time when we crave light and carefree cooking. If you need a refreshing and unfussy meal that can be prepared in minutes, there is nothing better than a salad full of unexpected flavours and textures.
With an irresistible combination of refreshing lemon, salty feta and fresh herbs, this salad has been inspired by Mediterranean cooking.
Undoubtedly, nothing beats the flavour of fresh homegrown vegetables so if you can, use your own. French beans are delicious and easy to grow in the ground or even in containers. However, if you haven't been blessed with a vegetable patch, or gardening is not your thing, hit the local farmers market and get the best ingredients you can.
Here is our recipe for a quick summer meal, perfect for a hot day. Keep it simple and enjoy, because all you need to do is to let your ingredients shine.
Ingredients:
For the dressing:
For the dressing:
1/4 lemon, seeded, sliced and finely chopped
1 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
1/2 shallot, peeled and finely chopped
1 tsp honey
Salt and freshly cracked black pepper
Ground sumac to taste (optional)
For the salad:
2 handfuls French (green) beans, stalk ends removed
2 handfuls French (green) beans, stalk ends removed
2 handfuls rocket (arugula) leaves
Fresh mint and coriander, leaves roughly torn
50g crumbled Greek feta cheese
15-20g toasted hazelnuts, skins removed
Sea salt and cracked pepper, for serving
Step 1. Prepare hazelnuts
Spread the hazelnuts in the pan and toast them slightly for a few minutes. Put the toasted nuts on a clean linen towel and rub them against one another until they lose their skins. Roughly chop the hazelnuts, and place them in a bowl. Add a drizzle of olive oil, salt and black pepper and set aside.
Step 2: Prepare the dressing
Clean your lemon thoroughly and chop lemon skin, pith and lemon flesh (this is what makes this dressing extraordinary, especially when combined with salty feta and hazelnuts).
Whisk together lemon juice, olive oil, honey, shallots and chopped lemon. Season with salt and pepper. Add some ground sumac for more tangy citrusy tartness.
Step 3: Make the salad
Place trimmed green beans into a large skillet, cover with cold water, bring to a boil and simmer for 4-5 minutes until they're just tender. For this recipe, it's better to undercook slightly than overcook.
Mix rocket leaves, roughly torn herbs (we love the combination of mint and coriander), and beans. Add the dressing and toss until all vegetables are evenly coated.
Sprinkle crumbled feta and hazelnuts. Serve at room temperature.
Summer Table
This simple but thoughtfully prepared meal would not be complete without a table decorated with linen napkins and a runner. Linen fabric is a perfect match for summer dining.
To accentuate the beauty of the summer season, herbs like oregano, lovage and mint were put together with wild grass and wildflowers in a simple glass vase, creating a naturally delightful addition to the table decor.
