Simple to prepare yet packed with flavour, these green beans are the perfect accompaniment to lamb, chicken or beef.
- 150 g Greek feta, crumbled
- 3 tbsp extra-virgin olive oil
- 1 garlic clove, minced
- 400 g baby green beans, topped
- ½ lemon, juiced
- 1 pinch dry wild oregano
- cracked black pepper
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.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Bring a large saucepan of salted water to the boil.
In another saucepan, combine the feta, olive oil and garlic. Place over a medium heat and cook, stirring vigorously for 2–3 minutes until smooth and the feta has melted. Set aside.
Cook the beans in the salted water for 2–3 minutes until just cooked, drain. Transfer the beans to a serving dish.
Add the lemon juice, oregano and black pepper to the feta dressing. Pour the dressing over the beans and serve immediately.
© 2013 Maria Benardis
Photography by Alan Benson