A great dish any time of year and so easy to throw together.
(serves 6-8 as a side salad)
300g green beans, trimmed
180g sun-dried cherry tomatoes
Small handful of toasted, flaked almonds
Herbes de Provence/dried oregano
Salt and pepper
Bring a pan of salted water to the boil then add the green beans. Cook for about 7 minutes, the beans should have softened but should not be soggy (they should still have some bite). Take a large bowl of cold iced water, drain the beans then add them to the ice cold water to cool.
Once cooled, drain the beans then place them on a clean, dry kitchen towel in order to dry them off. Transfer the beans to a serving platter then sprinkle the Feta over the beans. Add the sun-dried tomatoes, flaked almonds, herbes de provence then garnish with balsamic vinegar and some good quality olive oil.