GREEN BEAN & LENTIL SALAD WITH DRIED FIGS, FETTA & HERBS

SERVES 4 HANDS-ON TIME 15 minutes COOK TIME 5 minutes

salt (see recipe method)

400g green beans, topped and tailed

400g can brown lentils,

drained and rinsed

12 dried figs, finely sliced

2 tablespoons olive oil juice of 1 lemon salt and black pepper, to serve

200g fetta

½ bunch of flat-leaf parsley, leaves

picked and roughly chopped

½ bunch of mint, leaves picked and

roughly chopped

1 Fill a large saucepan with water and bring it to a rapid boil over high heat. Season the water generously with salt, enough to make it as salty as the sea.

2 Add the beans to the boiling water and cook for just 2 minutes – you want them to still have a bit of crunch. Remove the beans and plunge them into cold water to stop them cooking. Once the beans are cool, tip them into a colander and give them a good shake to remove any excess water.

3 In a large mixing bowl, combine the cooked beans and the lentils, figs, olive oil and lemon juice. Season with a little salt and pepper and give everything a good toss, then transfer the lot to a serving bowl. Crumble the fetta over the top, scatter with the herbs and serve.

NUTRITION (per serve) 2217kJ/530 cal. Protein 22.3g. Carbs 51.8g. Sat fat 9.2g. Fibre 17.1g. Sodium 582mg.