Contrast salty Greek cheese with sweet and juicy fruit, fragrant mint, dill and coriander
Prep:20 mins
Serves 4 as a main, 6 as a side
200g green bean, trimmed3 ripe nectarines, halved, stoned and chopped into chunks1 cucumber, halved lengthways, seeds scooped out with a teaspoon, thickly sliced on the diagonal1 red onion, thinly slicedsmall bunch mint, leaves pickedsmall bunch dill, very roughly choppedsmall bunch coriander, very roughly chopped200g pack good-quality feta cheese (we used barrel-aged from Waitrose)
STEP 1First, make the dressing. Combine the lemon juice, vinegar, sugar and oil with some seasoning. Lightly toast the poppy seeds in a small frying pan.STEP 2Bring a saucepan of water to the boil. Add the beans and cook for 2-3 mins until just tender but still with a bit of crunch. Drain and cool under cold running water, then drain again and pat dry with kitchen paper.STEP 3Just before serving, tip the beans, nectarine chunks, cucumber, onion and herbs onto a big salad platter or bowl. Finely crumble over the feta. Add the poppy seeds to the dressing and give it a good shake or whisk. Pour over the salad and toss everything together.
