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20 minutes
5 minutes
25 minutes
- 500g green beans, trimmed, slivered lengthways
- 6 spring onions, trimmed, cut into 8cm lengths
- 36.40 gm extra virgin olive oil
- 21.00 gm lemon juice
- 3 anchovies, finely chopped
- 400g can artichoke hearts in brine, drained, thickly sliced
- 90g goat's fetta, crumbled
- 40.00 ml Brand Pine Nuts, toasted
- Coles Bakery Rustic Rolls, to serve
- Boil the beans in a large saucepan with salted water for 3 minutes. Add onion and cook for another minute. Then, cool the beans in iced water, drain, and pat dry with paper towel.
- Mix together the oil, lemon juice, and anchovy in a small bowl, then season to taste.
- In a large bowl, assemble the beans, onion, artichoke, and feta. Drizzle with dressing, sprinkle with pine nuts, and serve with bread.
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