A side dish to any meat or a good vegetarian salad.
- 100g feta cheese
- 1 large fennel bulb
- 400g green beans
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
Blanch green beans in boiling water for 2-3 minutes and drain. Put them in a bath of ice cold water for 5 minutes and drain again.
Using a mandolin or sharp knife cut the fennel finely.
Place the beans in a serving dish and scatter the fennel on top. Dress with olive oil and vinegar and season. Toss together.
To finish crumble the feta over the top and serve.