Green bean salad with grilled artichoke hearts


1. In a stockpot of boiling water blanch the green beans for 5 minutes or until slightly cooked but still crunchy. Drain and reserve.

2. Drain the artichoke hearts, reserving some of the oil. Roughly chop and set aside.

3. In a large bowl, combine green beans, artichokes, dill, lemon, salt and pepper. Add reserved oil, to taste.

4. Transfer to a large serving dish.

5. Sprinkle with walnuts and feta cheese. Salt and pepper to taste.

6. Enjoy warm or cold.


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