Green bean salad with chimichurri and seeds
Simple, healthy and delicious, this delicious plant-based recipe goes well with almost anything.
Ingredients
- 1 pack fresh green beans, topped and tailed (about 350-500g)
- 1/2 cup Chimichurri sauce recipe here: https://worldfood.co.za/2019/11/25/chimichurri-sauce/
- 2 blocks feta
- 1 tbsp each pumpkin, sunflower and sesame seeds
- 10 g fresh coriander, chopped
- olive oil, to finish
Instructions
- Prepare the chimichurri - Recipe here: https://worldfood.co.za/2019/11/25/chimichurri-sauce/
- Bring a pot of water to a rolling boil, then add the beans. Once back up to the boil, time and blanch for exactly 3 minutes. This cooks the beans to a beautiful crunchy almost-raw, but if you prefer your beans slightly more done, do them for 4 minutes. While the beans are cooking, prepare a bowl of cold water. As soon as the beans are done, drain them and chuck them in the cold water to stop the cooking. Take them out the water and pat dry.
- Toast all the seeds together using your preferred method - If using the microwave, microwave at 1 minute intervals, stirring inbetween until toasted. Stovetop: saucepan, stir constantly until popped. Oven: on baking paper, 2-3 minutes under the grill, until done.
- Toss the beans with the chimichurry, mix in the feta and coriander, top with the seeds, and if you wish, drizzle a little olive oil right before serving.