Salad of Fetta, Green Beans, Puy Lentils and Walnuts with Lemon Dressing
Yield: 4
Fresh and vibrant, this salad combines puy lentils, green beans, fennel and herbs with Riverina feta, black olives and rocket for a mix of brightness and contrast. Toasted walnuts add crunch, while a lemon and mustard dressing brings acidity and lift. Served over a base of tahini, it is a balanced salad with layers of flavour and texture.
Ingredients
Salad of Riverina Fetta, Green Beans, Puy Lentils and Walnuts with Lemon Dressing
Lemon Dressing for Green Bean Salad (Makes about 1 cup (250ml)
Instructions
Salad of Riverina Fetta, Green Beans, Puy Lentils and Walnuts with Lemon Dressing
- Rinse the lentils under cold water, then place them in a medium saucepan and cover with plenty of water. Bring to the boil, reduce the heat to medium and simmer for 20 minutes, or until tender but still holding their shape. Drain well, rinse briefly and leave to drain thoroughly. Transfer to a bowl, drizzle with the olive oil, season lightly and set aside.
- Meanwhile, bring a saucepan of well-salted water to the boil and prepare a large bowl of iced water. Add the green beans to the boiling water and cook for 2 minutes, or until just tender. Drain immediately and plunge into the iced water to stop the cooking. Drain well and set aside.
- Toast the walnuts in a dry frying pan over medium heat for 3–4 minutes, or in a 180°C oven for 6–8 minutes, until lightly golden and fragrant. Set aside to cool.
- Spread the tahini over the base of a wide serving plate or shallow bowl.
- In a large bowl, combine the lentils, green beans, fennel, olives, dill, parsley and rocket. Spoon over enough of the lemon dressing to lightly coat the salad and toss gently to combine.
- Pile the salad over the tahini. Crumble over the Riverina Dairy High Protein Fetta, scatter with the toasted walnuts and finish with the reserved fennel fronds.
- Drizzle with a little extra dressing and serve immediately.
Lemon Dressing for Green Bean Salad (Makes about 1 cup (250ml)
- Place the wholegrain mustard, honey, lemon zest, lemon juice and white wine vinegar in a bowl or jug. Add a pinch of sea salt and a little white pepper, then whisk to combine.
- Gradually drizzle in the olive oil, whisking continuously, until the dressing is well combined and emulsified.
- Taste and adjust the seasoning if needed.
- Store in an airtight container or jar in the fridge until ready to use.
Notes
- The dressing can be stored in an airtight container or jar in the fridge for up to 1 week.
- Shake or whisk well before using.
- For a walnut, almond or hazelnut variation, replace 50ml of the olive oil with nut oil.
- For a creamier variation, blend 1 egg yolk with a little of the olive oil first, then gradually add the remaining ingredients and oil until emulsified.
