GREEN BEAN AND CREAMY MUSH­ROOM SALAD

Friday - - Recipe Cards -

Prep time 5 mins Cook­ing time 15 mins Serves 6 400g green beans Salt, a pinch 125ml milk 2 tbsp corn­flour 100g feta cheese 3 tbsp oil 500g mush­rooms, cleaned and quar­tered 2 tbsp fresh thyme 4 tbsp chopped spring onions Crou­tons, as de­sired METHOD

1 Place the green beans in a large pan and cover with wa­ter. Add a pinch of salt and bring to the boil, then re­move from the heat. Drain in a colan­der and rinse un­der cold run­ning wa­ter to re­fresh the beans.

2 Mix the milk and corn­flour un­til well blended and crum­ble the cheese on top.

3 In a large fry­ing pan, heat the oil and stir-fry the mush­rooms and thyme for 2 min­utes. Add the milk and cheese mix­ture and sea­son with freshly ground black pep­per. Cook for 5 min­utes, stir­ring con­tin­u­ously, un­til the cheese has melted.

4 Re­move from the heat and cool slightly. Mix with the green beans and top with spring onions and crou­tons. Serve warm or cold.

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