Fresh from the Garden
After chatting this week about the difference between bush beans and pole beans, it only makes sense to celebrate the stars of the show — those crisp, tender beans that are ready for picking right now! Read the Blog post here on the difference between bush and pole beans [1]
There’s nothing quite like harvesting a handful of fresh beans straight from the garden and turning them into something delicious for the weekend braai. This Summer Bean & Feta Salad is one of our go-to garden recipes — light, crunchy, and bursting with flavour. It’s quick to whip up, looks beautiful on the table, and pairs perfectly with anything off the fire.
Because when your garden gives you beans… you make salad!
You’ll Need
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400g fresh green beans (bush or pole, whatever’s coming in!)
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A handful of cherry tomatoes, halved
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½ a small red onion, thinly sliced
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100g feta cheese, crumbled
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A handful of toasted almonds or pumpkin seeds
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A few sprigs of fresh basil or rocket
For the Dressing
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3 tbsp olive oil
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1 tbsp apple cider vinegar or lemon juice
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1 tsp Dijon mustard
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1 tsp honey
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Salt & black pepper to taste
How to Make It
- Blanch the beans in boiling water for 2–3 minutes until bright green, then plunge into ice water to keep that crunch.
- In a big bowl, toss together the beans, tomatoes, onion, and herbs.
- Whisk the dressing ingredients together until creamy, then drizzle over the salad.
- Finish with crumbled feta and toasted nuts.
VanZylStead Tip
- This salad is even better made a few hours ahead — the flavours deepen as it chills.
- Serve it cold alongside your braai meat or roasted veggies.
- And if you’re feeling fancy, add a handful of roasted sweetcorn or a chopped avo right before serving.
Because summer meals are meant to be easy, colourful, and shared around the table.
Happy Weekend Friends