By Shireen Jamooji
500 gms green beans 50 gms feta 50 gms almonds 1 medium onion 1 tomato 1 tbsp balsamic vinegar Salt and pepper to taste
Chop the almonds and toast them in a dry pan until slightly brown.
Boil the green beans in salted water for 7-10 minutes until tender but not soft. Chop them into bite-sized pieces
Meanwhile, finely dice your onion and tomato and add them to a bowl.
Crumble in your feta, top with balsamic vinegar and stir to combine. Your salad is ready to serve!