FRUITY FETA & GREEN BEAN SALAD
TAKES 20 MINS SERVES 6
- 150g green beans
- 2 peaches
- 2 nectarines
- 10 cherries
- 1tbsp olive oil, in a small bowl
- 2 little gem or romaine lettuce
- ½ cucumber, cut into rounds
- 200g feta, crumbled
- Small bunch mint, leaves picked
FOR THE VINAIGRETTE
- Juice of 1 lemon
- 6tbsp extra virgin olive oil
- ½tsp yellow mustard
1 Bring a pan of water to the boil and blanch the beans for around 6 mins, until al dente. Drain and plunge into iced water. When cool, drain.
2 For the vinaigrette, put the ingredients and a pinch of salt and pepper in a lidded jar. Shake well and set aside.
3 Halve and stone the fruits, then pat or brush all over with the oil. Grill or griddle on medium-high for 4 mins on each side, then cool in the fridge.
4 Rinse and dry the lettuce leaves, then mix in a large bowl with the cucumber. Add the chargrilled fruits, then give the vinaigrette a shake and add this too. Serve on a large platter with the feta and mint leaves scattered on top.
RASEL HANOUT & HONEY CHICKEN
TAKES 40 MINS, PLUS BRINING SERVES 4
- 8 skin-on chicken thighs
- ½tbsp olive oil
- 3tsp rasel hanout
- 2–3tbsp runny honey
FOR THE BRINE
- 150g sea salt
- 100g granulated sugar
FOR THE COUSCOUS
Denne historien er fra June 2021-utgaven av Style at Home.
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Denne historien er fra June 2021-utgaven av Style at Home.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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