Recipes
Recipes with my own touch
Servings
8
Ingredients
- 500g green beans
- 4 red onions
- 2 aubergines
- 200g feta, crumbled
- 100ml white balsamic (from Woolies)
- 15ml Dijon mustard
- 3 cloves garlic, crushed
- 5ml sugar
- extra virgin olive oil
Green bean, aubergine, red onion and feta salad
This started as a raid-the-fridge salad and turned out so well that it’s been on rotation in our kitchen ever since. You can play around with the quantities in this salad. Add more or less of any of the vegetables depending on what you have in the fridge. Don’t mess around with cheap and nasty balsamics for this one (or ever actually); the Woolies one is worth every cent you pay for it!
Method
- Trim the beans. Heat a pot of salted water to boiling, add the beans and boil for 7 minutes. Drain in a colander and refresh in a bowl of iced water. When cool, drain & place in a large mixing bowl.
- Preheat the oven to 200°C. Line an oven tray with baking paper.
- Peel & halve the onions, then cut each half into 3 wedges. Cut the aubergine into squares of 2cm each. Toss generously in olive oil until well coated (aubergines love oil so it’s important to give them enough oil not to be spongy and not too much that they’re soggy) and season with salt & pepper. Spread the onions & aubergines evenly on the baking paper and bake for 25 minutes or until the vegetables are cooked and slightly browned. Let the vegetables cool slightly and add to the beans together with the crumbled feta.
- Now make the dressing: mix the balsamic, Dijon, garlic, sugar and olive oil together. Pour the dressing over the salad & let it stand in the fridge overnight until the salad is well marinated.
- Remove from the fridge, adjust the seasoning if necessary and let it warm to room temperature before serving. This salad is even better if you can let it stand for 2 days before tucking in.
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