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Green bean, pea, avocado and feta salad

Name: Green bean, pea, avocado and feta salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 1/4 cup (55g) caster sugar; 1/4 cup (60ml) white vinegar; 1 red onion, thinly sliced into rings; 1/2 cup (125ml) olive oil; 150g green beans, trimmed; 150g snow peas, blanched, refreshed; 150g sugar snap peas, blanched, refreshed, split lengthways; 1 avocado, quartered; 1/2 cup basil leaves; 1 cup (about 1/2 bunch) watercress leaves; 1 tbs sherry vinegar; 100g firm feta

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05m

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by Shannon Bennett

Chef

Jan 03, 2017

This simple but accomplished salad will fit in with a summer theme as it's seasonal and light. Aside from your next dinner party, this salad is great served mid-week with a can of tuna when your body is crying out for light nourishment.

1/4 cup (55g) caster sugar
1/4 cup (60ml) white vinegar
1 red onion, thinly sliced into rings
1/2 cup (125ml) olive oil
150g green beans, trimmed
150g snow peas, blanched, refreshed
150g sugar snap peas, blanched, refreshed, split lengthways
1 avocado, quartered
1/2 cup basil leaves
1 cup (about 1/2 bunch) watercress leaves
1 tbs sherry vinegar
100g firm feta

Method

1.

Combine sugar, white vinegar and 1/4 cup (60ml) water in a saucepan over high heat. Bring to the boil, then remove from heat and add the onion rings. Set aside for 30 minutes to pickle. Drain, then pat dry with paper towel.
2.

Heat 2 tbs olive oil in a frypan over medium-high heat. Add the green beans and cook, stirring occasionally, for 4-5 minutes until starting to blister. Remove from pan and drain on paper towel.
3.

Combine the onion, beans, snow peas, sugar snap peas, avocado, basil and 3/4 cup watercress in a bowl.
4.

Whisk the sherry vinegar and the remaining 2 tbs oil in a jug until combined, then toss through salad.
5.

Serve topped with feta and remaining watercress leaves.