Green Bean Peas Baby Spinach Feta Salad
We are all looking for new salads to add to our repertoire. Healthy, filling and nutritious this Green Bean Peas Baby Spinach Feta Salad with a Tahini Yoghurt Dressing is simple yet delicious.
I love serving a huge, almost all your 5 a day in one salad, with meat or fish over the weekend when entertaining and makes for a beautiful colourful fresh looking plate.
The good thing about a salad like this is that children can easily pick what they like so you are catering for all age ranges from the one salad. For this reason I never dress my salads, often children will enjoy a plain bean or just the peas, some may like the Yoghurt Tahini Dressing or a vinaigrette dressing. Just assembling the salad and having the dressings on the side gives your guest the option to tailor dress their salads.
This is one of my current favourite salad combinations: Green Bean, Peas, Baby Spinach and Crumbled Feta Salad (omit for vegans), on its own for a light lunch and is easy to adapt for vegans or diary-intolerant guests by leaving out the feta.
If you are entertaining add my recipe for Slow Cooked Shoulder of Lamb, Lamb Chops, Middle Eastern Roast Chicken or simply break over pieces of Hot Smoked Salmon, they all make for a delicious meal.
- 1 bag Baby Spinach leaves
- 1 cup fresh peas, boiled
- 1 packet fresh beans trimmed and steamed
- ½ block feta cheese crumbled (omit for vegans)
- On a flat serving dish sprinkle the spinach leaves over the bottom.
- Scatter the green beans and peas.
- Crumble the feta cheese (if using) over the top.
- Serve with a Tahini Yoghurt Salad Dressing or a Vinaigrette.
- 1 bag Baby Spinach leaves
- 1 cup fresh peas, boiled
- 1 packet fresh beans trimmed and steamed
- ½ block feta cheese crumbled (omit for vegans)
- On a flat serving dish sprinkle the spinach leaves over the bottom.
- Scatter the green beans and peas.
- Crumble the feta (if using) over the top.
- Serve with a Tahini Yoghurt Salad Dressing or a Vinaigrette.
I love this easy mix-together Tahini Yoghurt Salad Dressing. I also make it in the summer to serve as a dipping sauce with a Greek style BBQ. It goes well with meat, fish or vegetables marinated in lemon juice, olive oil and oregano.
The salad couldn’t be simpler a few bags or washed leaves and steamed vegetables.
Enjoy
