By Tom Mitchell-Dawson
The star of this salad is undoubtedly the beans. Charring them allows them to give off a smoky and saltiness that you can’t get any other way. That, coupled with the pungent garlic, leaves for an irresistible side dish that you will make again and again. The dressing is designed to be punchy and deeply flavorful. The Cole and Mason pestle and mortar is perfect for creating this. By using the mortar and pestle as opposed to knife, it allows the chili and garlic to properly release all its flavors and aromas. This salad is super versatile and can be served warm which lets the feta to slightly melt as it is tossed together or can be chilled and eaten cold. Both are wonderfully delicious.
Serves: 4 (as a side)
Time: 25 minutes
- 300g fine green beans
- 100g feta
- Handful of almonds, chopped
- 2 cloves of garlic
- 1 red chilli
- 1/2 tsp cumin seeds
- 1 tsp red wine vinegar
- Squeeze of lime
- 2 tbsp olive oil
- Few mint leaves, finely chopped
- Begin by adding the garlic, chili and cumin seeds to a pestle and mortar with a good crack of salt and grinding to a rough paste.
- Add the vinegar, lime, olive oil and mint and season with black pepper. Stir together and set aside.
- Take the tops off the green beans and place a frying pan over a high heat. Add a couple of tbsps of olive oil and fry the green beans for 8-10 minutes allowing them to char slightly.
- Once cooked, remove from the pan and add to a bowl with the dressing. Toss everything together then allow to cool slightly before transferring to a plate.
- Crumble over the feta and chuck over a handful of chopped almonds. Garnish with mint and serve.