Herby feta & nectarine salad with lemon poppy seed dressing

Ingredients

• 200 g green bean trimmed
• 3  nectarines ripe halved chopped
• 1  cucumber with a teaspoon, thickly sliced on the diagonal halved
• 1  onion red thinly sliced
• 1 small bunch mint leaves leaves picked
• 1 small bunch optional: dill roughly chopped
• 1 small bunch coriander roughly chopped
• 200 g pack feta cheese (we used barrel-aged from Waitrose)
• 1  juice of lemon 
• 1 tbsp citrus champagne vinegar 
• 1 tbsp sugar 
• 2 tbsp olive oil 
• 1 tbsp poppy seed 

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. First, make the dressing.
2. Combine the lemon juice, vinegar, sugar and oil with some seasoning. Lightly toast the poppy seeds in a small frying pan.
3. Bring a saucepan of water to the boil.
4. Add the beans and cook for 2-3 mins until just tender but still with a bit of crunch.
5. Drain and cool under cold running water, then drain again and pat dry with kitchen paper.
6. Just before serving, tip the beans, nectarine chunks, cucumber, onion and herbs onto a big salad platter or bowl. Finely crumble over the feta.
7. Add the poppy seeds to the dressing and give it a good shake or whisk.
8. Pour over the salad and toss everything together.