1.5 kilos fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/3 cup walnut oil
3 tablespoons lemon juice
1 tablespoon balsamic vinegar
1/3 teaspoon rock salt
2 cloves crushed garlic
1/4 teaspoon ground mustard
1/8 teaspoon freshly cracked pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup crumbled low fat feta cheese
Place beans boiling water and cook for 8-10 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in tomatoes and cheese. 10 servings.
Narelle Stegehuis, is a practicing medical herbalist and naturopath specializing in restorative endocrinology for women, with over 14 years clinical experience. She is both an accomplished writer, editor and technical training advisor. A recipient of the Australian Naturopathic Excellence Award, Narelle adopts an integrated approach of both medical science and traditional complementary health care principles. www.massattack.com.au