This is one of my favourite salads and one that I make most often when I’m going to a dinner party or braai. It is so incredibly simple to make and visually appetizing and the best part is that you don’t have to worry about it getting soggy as it improves on standing and is best eaten at room temperature. The recipe comes from the fabulous ‘Sprigs: Fresh Kitchen Inspiration cookbook by Fiona and Clare Ras. The cashews can easily be replaced with a nut of your choice (pecans work just as well) and if you can’t find the beetroot sprouts (my own addition) leave them out or add some lightly pan fried cherry tomatoes – or even dried cranberries for taste and colour. Either way, this salad is fabulous as is.
Green Bean, Feta and Cashew Salad
25og green beans, topped and tailed
90ml olive oil
2 garlic cloves
100g Cashew nuts
50ml Italian parsley
Salt and black pepper
Blanch your green beans in salted boiling water. Drain and refresh in some iced water to retain their lovely colour. Heat the olive oil in a large frying pan, fry the sliced onion and chopped garlic until slightly coloured. Add the cashew nuts and cook until golden. Remove the pan from the heat and add the juice of the lemon, chopped herbs, feta, salt, pepper and green beans. Check the seasoning and serve.