Recipe: Cucumber, bean and feta salad – The Spinoff

A salad that embodies summer.
Fresh, crisp beans, juicy cucumber and sunny strips of lemon zest tied together with a lemon dressing and creamy feta. I made this salad last week (without the feta) and it was so well received I thought it needed to be shared, with the addition of feta to add a touch of creaminess. It’s such a quick, easy recipe to prepare but results in such a tasty dish that I think it would make a welcome addition to any Christmas spread.   
CUCUMBER, BEAN AND FETA SALAD
Serves 4-6
Snap the ends off the beans and slice into bite-sized pieces on the diagonal. Blanch for 1 minute in boiling water then remove from the heat and run under cold running water to stop them cooking. Drain then place into a shallow salad bowl.
Cut the ends off the cucumber and cut in half crosswise. Cut each half into eighths lengthwise, then cut each stick into 1cm-thick slices on the diagonal. Add to the bowl along with the cucumber. 
Using a vegetable peeler, peel the zest of the lemon into long strips. Using a sharp knife, thinly cut the long strips into thin ones. 
Scatter the zest over the vegetables along with the shredded mint, then crumble over the feta.
In a small glass jar, add 2 tablespoons of lemon juice, the olive oil, vinegar and honey. Season with sea salt and freshly ground black pepper. Shake well and pour over the salad before serving. 
The Spinoff’s food section is made possible with the support of our friends at Nando’s.
To help out the Auckland and Wellington City Missions this Christmas, from 6 – 12 December you can donate a can to a Nando’s near you and get free chips! Find out more here.
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