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85 Dunning Avenue
Rosebery 2018

02 9045 0910

Green Beans, Snowpeas, Hazelnuts, Dried Figs & Feta

Green Beans, Snowpeas, Hazelnuts, Dried Figs & Feta


Serves  4

70 g hazelnuts
400 g green beans, topped and tailed
400 g snowpeas (mangetout), topped and tailed
200 g dried figs, cut into strips
1 bunch mint, leaves picked and torn
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
Salt flakes and freshly ground black pepper
120 g Persian feta

Preheat the oven to 180°C. Scatter the hazelnuts on a baking tray and toast in the oven for 5 minutes or until golden. Let them cool, then remove the skins by rubbing the nuts in a clean tea towel. Give them a tap with a rolling pin to break but not crush them.

Blanch the beans and snowpeas separately in salted boiling water until just tender. Plunge into a bowl of iced water to stop the cooking process, then drain and spin in a salad spinner or pat dry with a clean tea towel.

Place the hazelnuts, beans, snow peas, figs, mint, olive oil and vinegar in a bowl, season with salt and epper and gently toss to combine. Taste and adjust the seasoning if necessary.

At this point you can either add half the feta and toss lightly so the cheese combines with the dressing to become nice and creamy then add the rest in blobs, or just put the salad on a serving platter and dollop all of the cheese on top. Drizzle over a little oil from the feta and serve.