Broccolini and Green Bean Salad

I have never had a hard time eating (or cooking) my greens. In fact, if any of my meals are missing veggies I immediately feel like I'm cheating at life, and it does not feel good. When I got married to Kevin and found myself cooking on a daily basis, something I found a little difficult was transitioning from the cooler months to warmer, and making sure we ate the same amount of clean green veggies that we had been used to during winter. This salad is easy as heck, and needs next to no prep time at all. It's typically something I serve warm in winter with a good roast, or cool in summer with some grilled salmon or prawns . At our Thanksgiving Dinner at Brooklyn Hide, Matthew cooked up some seriously amazing sides, and one of them was really similar to this, so it inspired me to share my version of it! It's one of those recipes that works all year round and I thought it would only be right to post the recipe ahead of Christmas.

Broccolini and Green Bean Salad

1 bunch of broccolini 250 grams of green beans with the ends removed Juice of half a lemon 4 Tablespoons of olive oil 60g Danish feta A pinch of salt and black pepper to season

Gently place the broccolini and green beans in a pot of boiling water. Leave for no more than 2 minutes, and rinse in a colander with cold running water (ice cold if you're bothered!)

Place the blanched greens on a serving platter, and crumble the danish feta over the top. Drizzle the olive oil, lemon juice, and finish with salt and pepper. If you prefer freshly shaved parmesan over feta, thats a winner too. Enjoy with grilled anything!

Photography by Shayben Moussa www.shayben.com @shaybenmoussa