200g green beans, trimmed
1 cucumber, halved lengthways, seeds scooped out with a teaspoon, thickly sliced on the diagonal
1 mall pack baby spinach leaves
small bunch mint, leaves picked
small bunch dill, very roughly chopped
small bunch coriander, very roughly chopped
200g pack good-quality feta cheese
For the dressing
juice 1 lemon
1 tbsp white wine vinegar
1 tbsp sugar
2 tbsp olive oil
1 tbsp poppy seed
First, make the dressing. Combine the lemon juice, vinegar, sugar and oil with some seasoning. Lightly toast the poppy seeds in a small frying pan.
Bring a saucepan of water to the boil. Add the beans and cook for 2-3 mins until just tender but still with a bit of crunch.
Drain and cool under cold running water, then drain again and pat dry with kitchen paper.
Just before serving, tip the beans, spinach, cucumber, and herbs onto a big salad platter or bowl. Finely crumble over the feta.
Add the poppy seeds to the dressing and give it a good shake or whisk. Pour over the salad and toss everything together.
Recipe from Good Food magazine