Whipped Feta & Green Beans with Pomegranate Salsa

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Serves Prep time Cook time
4 – 6 30 minutes 30 minutes

A fresh, vibrant dish featuring cgreen beans layered over silky whipped feta and topped with a pomegranate salsa. The creamy feta base balances the zingy lemon, sweet pops of pomegranate, and fragrant herbs. Light, colourful, and full of texture, it’s a refreshing perfect for sharing.

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Ingredients

Beans

• 250g Bayley green beans, trimmed

Herbs

• 8 sprigs mint

• 8 sprigs Italian parsley

Pomegranate Salsa

• Seeds from 1 whole pomegranate

• 1 red onion, finely diced

• 2 tsp sumac

• Juice of ½ lemon

• 3 Tbsp extra-virgin olive oil

• Salt & pepper, to taste

Whipped Feta

• ½ block feta

• 125g Greek yoghurt

• Water, as needed (to thin)

Method

1. Blanch the Beans

1. Bring a pot of salted water to a boil.

2. Add the green beans and cook for 2–3 minutes until bright green and just tender.

3. Drain and immediately plunge into ice-cold water to stop the cooking.

4. Drain again and pat dry.

2. Make the Whipped Feta

1. Add the feta and Greek yoghurt to a blender or food processor.

2. Blend until smooth and creamy.

3. If it’s too thick, add a splash of water until it reaches a spreadable consistency.

4. Set aside.

3. Prepare the Pomegranate Salsa

1. Remove the seeds from the pomegranate and place them in a bowl.

2. Add the finely diced red onion, sumac, lemon juice, olive oil, salt, and pepper.

3. Roughly tear in the mint and parsley leaves and mix gently.

4. Assemble the Dish

1. Spread the whipped feta across the base of a serving plate or shallow bowl.

2. Arrange the green beans on top.

3. Spoon the pomegranate salsa generously over the beans.

5. Serve

Serve immediately as a fresh, vibrant side dish.