That’s a long name for a simple salad. This salad is an ideal summer or autumn accompaniment for your main course (meat based or vegetarian). If you, like me, are experiencing a summer with moderate temperatures (read: walking around constantly accompanied by an umbrella wearing a light jacket, a scarf and gradually feeling your hands getting numb because of the cold air), well than this salad will be more than welcome: a lukewarm but at the same time refreshing salad. A salad that makes us , "summerless" people, feel connected with summer and makes us hopeful that it will get better weather, because "hope is the last to die". That is not to say that for you people who are suffering from extreme hot temperatures (it's difficult for me to not envy you ;-)) this salad is not an option. It certainly is, but I don’t know if you are willing to generate more heat in the kitchen by cooking the green beans.
This dish was actually created by accident. I was planning to make the green beans with the toasted almonds but without the feta cheese. The cheese was actually meant for the main course: the couscous stuffed bell peppers. But I forgot to put the cheese in the couscous mixture! What to do? I instantly decided to add this fresh cheese to the salad. The bell peppers and the salad were a success and my parents and my sister – who were my guinea pigs that evening – enjoyed both very much! But I noticed that the salad was everyone's favorite. That is why this salad ended up on my blog :D.
For 3-4 people you will need:
500 gr green beans
250 – 300 gr feta (make sure it is the good feta, entirely made of sheep and/or goat milk)
50 gr slivered, blanched almonds
The juice of ½ or 1 lemon (depending on how juicy your lemon is)
1 tbsp of extra vergine olive oil
If needed (please take a bite first) a bit of salt, do not forget that the feta is pretty salty
Bring a pot with slightly salted water to a boil. Cook the green beans until they are soft but still al dente. I cook them about 8-10 minutes. Depending on how you like it you can cook them for a shorter or longer time. While you are waiting for your green beans, toast the almonds. How do you do that? By putting a skillet on a moderate heat, let it heat up a little bit. Add the slivered almonds and let them toast. It takes about 2 – 4 minutes. Toss the almonds now and then. Drain the beans and put them in a bowl. Add the feta by crumbling it directly into the bowl. Add the toasted almonds, keep a few on the side. Add the oil and the lemon juice. Toss everything. Taste: do you need any more salt? Probably not. If so, add the salt and toss some more. Add the remaining almonds before serving this delicious salad.