Herby feta & nectarine salad with lemon poppy seed dressing

• green bean↗200g g

  trimmed

• ripe nectarines↗3

  halved, stoned and chopped into chunks

• cucumber↗1

  halved lengthways, seeds scooped out with a teaspoon, thickly sliced on the diagonal

• red onion↗1

  thinly sliced

• small bunch mint↗

  leaves picked

• small bunch dill↗

  very roughly chopped

• small bunch coriander

  very roughly chopped

• pack good-quality feta cheese↗200g g

  (we used barrel-aged from Waitrose)

• juice 1 lemon
• white wine vinegar↗1 tbsp tbsp
• sugar↗1 tbsp tbsp
• olive oil↗2 tbsp tbsp
• poppy seed↗1 tbsp tbsp

Step-by-step instructions

1. 1

   First, make the dressing. Combine the lemon juice, vinegar, sugar and oil with some seasoning. Lightly toast the poppy seeds in a small frying pan.

2. 2

   Bring a saucepan of water to the boil. Add the beans and cook for 2-3 mins until just tender but still with a bit of crunch. Drain and cool under cold running water, then drain again and pat dry with kitchen paper.

3. 3

   Just before serving, tip the beans, nectarine chunks, cucumber, onion and herbs onto a big salad platter or bowl. Finely crumble over the feta. Add the poppy seeds to the dressing and give it a good shake or whisk. Pour over the salad and toss everything together.