Feta, French Bean & Radish Salad
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Total: 25 mins
A tasty mix of chunky textures and summer flavours, this speedy salad makes a great midweek week – especially on hot days. Crisp English breakfast radisiesh are tossed with tender green beans and creamy cannellini beans, along with a handful of peppery rocket. A simple lemon and mustard dressing coats them all, and the salad is topped with tengy feta just before serving.
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356 kcal
(per portion)
Ingredients you'll need
  • 250g French beans
  • A bunch of radishes
  • 400g tin of cannellini beans
  • A handful of mint
  • 50g rocket
  • 1 garlic clove
  • 1 tsp wholegrain mustard
  • 1 lemon
  • 120g feta
From your kitchen
  • Sea salt + black pepper
  • 1 tbsp olive oil
Step by step this way
  • 1.

    Fill a medium-sized pan with salted water and bring to the boil. Trim the woody ends off the French beans. When the water is boiling, drop the beans in and simmer for 2 mins to very lightly cook them. Drain and rinse under cold water. Set aside in a colander to drain.

  • 2.

    Trim the leaves and stalks off the radishes. Finely slice the radishes. Add them to a large salad bowl. Drain and rinse the cannellini beans and add them to the bowl. Pick the mint leaves off their woody stalks and roughly chop them. Add them to the bowl, along with the rocket leaves.

  • 3.

    Shake any excess water off the French beans and add them to the bowl too.

  • 4.

    Peel the garlic clove and finely grate it into a small bowl. Finely grate in the zest from the lemon. Squeeze in the juice from half the lemon. Pour in 1 tbsp olive oil. Add the wholegrain mustard. Season with a pinch of salt and pepper and whisk to combine. Pour this over the salad and toss well to mix. Taste and add more salt, pepper or lemon juice, if you think it needs it.

  • 5.

    Divide the salad between 2 plates. Crumble over the feta and serve.

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