Green Bean and Zucchini salad with Puhoi Valley Cow's Milk Feta

annakidman puhoiday2 2016 133 of 146
  • Preparation Time
    15 mins
  • Cooking Time
    5 mins
  • Serves
  • Difficulty


  • 250g round green beans, trimmed
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 4 tbsp olive oil
  • 4 small zucchini, trimmed
  • handful small mint leaves
  • 2 sprigs sweet marjoram, leaves removed
  • 100g Puhoi Valley Cow's Milk Feta


  1. Steam the green beans until just tender and set aside.

  2. Place the lemon juice and Dijon mustard in a large bowl. Whisk in the olive oil and season with salt and freshly ground black pepper. Use a vegetable peeler to slice each zucchini into long thin strips, dropping them into the bowl of vinaigrette as you go. Carefully mix in the green beans then sprinkle over the mint and sweet marjoram leaves.

  3. Place in a serving bowl and top with thin slices of Puhoi Valley Cow’s Milk Feta.

  4. Serve with lemon for squeezing if wished and extra black pepper.