Green Beans & Goats Cheese Salad

Souce: Coles Magazine

Serves: 4 - Prep 15 Mins - Cooking  5 mins


500 g green beans, trimmed, slivered lengthways
6 spring onions, trimmed, cut into 8cm lengths
2 tbsp extra virgin olive oil
1 tbsp lemon juice
3 anchovies, finely chopped
400 g can artichoke hearts in brine, drained, thickly sliced
90 g goat’s fetta, crumbled
2 tbsp Coles Brand Pine Nuts, toasted
Coles Bakery Rustic Rolls, to serve

Cook the beans in a large saucepan of boiling salted water for 3 minutes. Add onion and cook for a further 1 minute. Drain and cool in iced water. Drain well and pat dry with paper towel.
Combine the oil, lemon juice and anchovy in a small bowl and season.
Arrange the beans, onion, artichoke and fetta in a large bowl. Drizzle with dressing and sprinkle with pine nuts. Serve with bread.

Vic Lic

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