¼cupextra virgin olive oilplus extra for grilling green beans
Maldon salt and freshly ground black pepper
1lemonzested and juiced
2tablespoonsred wine vinegar
1tablespoonchopped dillplus more for garnish
1tablespoonchopped chivesplus more for garnish
10mint leavesplus more for garnish
3multi-colored radishesthinly sliced
¼red onionthinly sliced
1avocadosliced into thin wedges
½cupcooked farro
½cupsheet fetacrumbled into large chunks
Instructions
Heat your grill to high heat.
Combine haricot verts, a few tablespoons of olive oil, salt and pepper and toss to combine.
To make the dressing, combine the juice of one lemon, the zest of the lemon, red wine vinegar, ¼ cup extra virgin olive oil, dill and chives and season with salt and pepper to taste. Adjust salt and pepper as needed.
Grill the green beans on high heat until they begin to char slightly, about 3-4 minutes on each side, but make sure you don't overcook them.
Transfer the grilled green beans to a large bowl and toss with vinaigrette, whole mint leaves, red onions, radishes, feta and farro. Toss to combine. Transfer to a serving platter and tuck the avocado into the salad. Garnish with additional herbs and serve.
Notes
These look really impressive and are perfect to make right next to your steak or chicken at your next cookout.