- Servings: 8
- Cooking time: 30 Minutes
- Green beans — 150 grams
- New potatoes (small) — 800 grams
- Olive oil — 5 tablespoons
- Lemon juice — 2 tablespoons
- Dijon mustard — 1.5 tablespoons
- Basil — 2 tablespoons
- Olives — 0.75 cups
- Cheese — 100 grams
- Sea salt — to taste
- Black pepper freshly ground — to taste
Method of preparation
Large pods beans, cut in half. Finely chop the Basil. Slice the olives.
In boiling salted water blanch the beans for 4 minutes, then with a slotted spoon to transfer to a bowl with ice water (so it will not lose color).
Put in boiling water the potatoes and cook for 12-15 minutes, drain and cool the potatoes.
For the filling: in a bowl, whisk olive oil, lemon juice, mustard, oregano, salt and pepper. Put in the filling beans and sliced olives.
Cut the potatoes in half, fry on the grill 6-8 minutes (strung on skewers) or cook on the grill pan, greased with vegetable oil.
Put the potatoes in a bowl with beans and stir gently. Serve the salad on the table, garnished with crumbled feta cheese on top.