green bean and fennel salad

A side dish to any meat or a good vegetarian salad.


  • 100g feta cheese
  • 1 large fennel bulb
  • 400g green beans
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar


Blanch green beans in boiling water for 2-3 minutes and drain. Put them in a bath of ice cold water for 5 minutes and drain again.


Using a mandolin or sharp knife cut the fennel finely.


Place the beans in a serving dish and scatter the fennel on top. Dress with olive oil and vinegar and season. Toss together.


To finish crumble the feta over the top and serve.

serves 2 as a side