Mediterranean Bean and Green Bean Salad | With Baked Feta

Preheat the oven to 200 °C top/bottom heat. Place the feta in a small ovenproof dish, drizzle with 1 tsp runny honey, sprinkle with a little dried oregano and pepper, and bake in the preheated oven for approx. 12-15 minutes until soft and golden brown around the edges.

Bring a pot of salted water to the boil. Wash the green beans, trim the ends, and blanch in the boiling water for approx. 4-5 minutes until tender-crisp. Then immediately quench in cold water so they retain their fresh green colour, and drain well.

Rinse the white beans in a colander under cold water and drain well. Halve the cherry tomatoes, cut the red onion into fine strips, and halve the pitted olives as desired.