juice 1 lemon
200g green beans, trimmed
handful soft green herbs, such as basil, chervil, parsley and tarragon
100g tomatoes, quartered
3 tbsp olive oil
Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.
Toss the beans in a bowl with the herbs and season with salt and pepper.
Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with feta just before serving.
Recipe adapted from: Good Food