This recipe came about on a hot summer day in London. I prepared it in the morning for a refreshing and filling salad for lunch. The feta is optional, but I think it makes the salad. We really enjoyed this and think you will too.

Serves: 4 hungry people

1 head broccoli

1 bunch green beans

1/4 cup pine nuts

1/2 red bell pepper

1/2 red onion

handful cilantro

optional: 1/2 brick feta

1/2 cup plain or Greek yogurt

1 garlic clove, minced

1/2 teaspoon Maldon sea salt

splash red wine vinegar

1/2 lemon, juiced

1 teaspoon dried mint (or fresh)

1/2 - 1 teaspoon red chili flakes

Method:

1. You need to blanch the broccoli and green beans. Boil a medium saucepan full of salted water. Meanwhile, chop the broccoli into florets - including the stalk. Once the water boils, cook for 2 minutes and run under cold water until cool to touch. Drain in a colander and if excess water, pat dry. Place in a salad bowl.

2. Next blanch the green beans for 1 minute in salted water. *Don’t worry, blanch whole and slice into bite-sized pieces after cooked and cooled. Drain and rinse in cold water until cool to the touch. Then drain, trim ends and slice into bite-sized pieces. Place in the salad bowl.

3. In a cold skillet place the pine nuts. On a very low flame toast them until fragrant. Remove from pan to cool.

4. Finely slice the red pepper into thin strips and then dice. Place in the salad bowl.

5. Finely dice the red onion and place in the salad bowl.

6. Chop the cilantro and add to the salad bowl.

7. Cube the feta and add.

8. In a small bowl mix up the yogurt dressing and add to the bowl, mixing until incorporated. Taste to adjust seasoning. Eat right away or chill for up to 2 days. Enjoy.