Tomato Bean Salad

Ingredients:

• 500g green beans
• 500g royal burgundy purple
• 4 large cherokee tomatoes
• 500g feta cheese
• 1 white onion
• 1 cup olives
• 3 tablespoon honey

For Salad Dressing

• 2 large garlic cloves, minced
• 1 tbsp. mustard
• 3 tbsp. vinegar
• 2/3 cup olive oil
• 1 lemon
• sea salt or pink salt to taste
• crushed white pepper to taste
• 8 tbsp. chopped fresh dill 

Method:

Soak the beans in boiling salted water until ready. Drain into a bowl of ice water to stop them from cooking and keep the color.

Drain, cool and wrap until it is served.

Mix together the chilled beans, tomatoes, cheese, onion and olives.

Mix together the garlic, Dijon and vinegar. Swiftly whisk oil, salt and pepper to taste. Pour over the salad and mix even.

Top the chopped fresh dill over top with lemon and serve.

Serves 6.