Discover this recipe by Margaux de Biolley: a colorful and generous salad that combines the crunch of green beans, the fruity sweetness of blueberries and pomegranate, and the intensity of oven-roasted feta, slightly crispy. A homemade wholegrain mustard and honey vinaigrette brings together the fruity flavors and the richness of the feta. This dish pairs perfectly with OSAN Shiso - Basil or OSAN Bubbles Rosemary - Raspberry.
Ingredients:
For 4 servings:
- 400 g of green beans
- 150 g of feta
- 160 g of quinoa
- 1/2 pomegranate
- 150 g of blueberries
- 3–4 spring onions
- Flat-leaf parsley
For the vinaigrette:
- 1 tbsp wholegrain mustard
- 3 tbsp olive oil
- 1 tsp honey
- 1 tsp soy sauce
- 1 tbsp water
- Salt and pepper
Preparation
- Preheat the oven to 180°C (350°F) with fan-assisted heat.
- On a sheet of baking paper, crumble the feta into pieces. Roast them in the oven for 12–15 minutes until golden and slightly crispy.
- Bring water to a boil and cook the beans for 8 minutes. After cooking, rinse them under cold water.
- In another pot, bring water to a boil and cook the quinoa for 10 minutes.
- Remove the seeds from the pomegranate. Finely chop the flat-leaf parsley and spring onions.
- For the vinaigrette, mix all the ingredients together.
- In a large bowl, combine the quinoa with the beans, chopped onions, parsley, and vinaigrette. Finish the salad by adding the crispy feta, blueberries, and pomegranate seeds.