• file:site_21_rand_642580950_butterbeans.jpg
4 - 6
Average: 2.3 (4 votes)


500g beans, ends trimmed
100g flaked almonds, toasted
100g feta, crumbled
2 tbsp chopped parsley leaves
1 tablespoon red wine vinegar
Salt & freshly ground black pepper
60ml olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cook beans in boiling water for 2 minutes. Refresh under cold water immediately. Cut beans in half and place on a platter. Top with toasted almonds, feta and parsley. Whisk vinegar, salt and pepper together. Add oil and whisk well.

Drizzle dressing over salad.