Green Bean Salad with Tomato and Eshalot dressing, Feta, and toasted Almonds

Green Bean Salad with Tomato and eshalot dressing, Feta, and toasted Almonds

Serves 4-6 people

Ingredients
⅓ cup sliced almonds, toasted
500 gm green beans
20 ripe cherry tomatoes, halved
2 large eschalots, sliced.
4 tablespoons extra-virgin olive oil
1 small garlic clove, crushed.
1 ½ tbsp red wine vinegar
1 small bird’s eye chilli
1 handful of each: parsley, basil, and rocket leaves
3/4 cup crumbled feta cheese

Method

Top and tail your beans. Bring a large pot of water to the boil and add some cooking salt. Place your beans in the water and cook for 4-5 minutes or until cooked but with a slight crunch to them. Strain and refresh the beans in ice-cold water.
In a mortar and pestle, place your garlic, chilli, eschalots, and your halved tomatoes, add in some sea salt and white pepper, and pound. You want your eshalots to become minced and your tomatoes to break apart, and the juices to come out. Add your olive oil and vinegar to the mortar and pestle and mix well. Finely chop your herbs and combine them with the tomato dressing.
Place your beans in a bowl and toss them with the dressing and feta cheese, taste to check the seasoning and adjust with salt and pepper or more vinegar if needed, and garnish with toasted almonds and serve.