Chargrilled feta and green bean salad

Quick, easy, delicious and nourishing – what more do you want in a weeknight meal?

 Less than 45 minutes 

Serves 4

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Ingredients:

Dressing:
  • 1 tub (180g) PnP assorted tomatoes, chopped
  • 1 sachet (200g) PnP pitted calamata olives, halved
  • 2 Tbsp (30ml) baby capers
  • ¼ red onion, sliced
  • Handful each chopped basil and Italian parsley
  • 3 Tbsp (45ml) red wine vinegar
  • Glug olive oil
  • 1½ packets (350g each) PnP fine green beans
  • 2 Tbsp (30ml) olive oil
  • 4 discs (60g each) feta cheese
  • Salt and milled pepper
  • 2 punnets (20g each) watercress or rocket

Method

  1. Combine dressing ingredients and set aside.
  2. Toss green beans in half the olive oil and stir-fry in a pan until tender.
  3. Pour dressing over the green beans. 
  4. Brush feta with remaining oil, season and chargrill in a griddle pan until golden. 
  5. Arrange watercress or rocket on a platter, top with green beans and feta. Serve.

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