This is a guilt free salad which really gets your taste buds going with the contrast of sweet tang from the peppers and balsamic and the creamy earthy flavours of the feta and walnuts. 

I first made this dish after visiting Rhodes town, having eaten a delicious fresh salad in one of the open air restaurants in the old town in the middle of summer. The salad was originally made with manouri cheese which is similar but a little more solid than feta, however I’ve used feta because I love the creaminess the feta gives this.

The salad is vegetarian and has lots of calcium and vitamin C, magnesium, potassium and Folic Acid, so it good for your heart brain and has anti-inflammatory cholesterol lowering properties, making it perfect if your in between work, the gym or just looking for something easy to give you a boost. Its also really tasty light and fresh yet filling. This recipe is also low calorie, at only 430Kcal, and is super easy and quick to prepare!

410 min’10 min’20 min’


  • 200g Good quality feta cheese
  • 30g Walnuts / Pecans (chopped)
  • 20g Sweet Piquante Peppers (jarred) or any other tangy pickle (I.e. capers)
  • 60g Green runner beans (fresh or frozen)
  • 60g of baby leaf greens such as spinach or watercress.
  • 2tbsp Extra virgin olive oil
  • 2tbsp Balsamic vinegar
  • Balsamic glaze to dress
  • 2 pinches course sea salt


First start by heating the runner beans. Place a small pan with water and a pinch of salt on a medium heat to boil.

Once the pan has come to a rolling boil, add in the runner beans and simmer for 10-12 minutes or as the packet instructions if using frozen.

Whilst the beans are boiling dice the baby greens and place in a large mixing bowl.

Drain and chop the jarred peppers and chop roughly into small chunks and add to the bowl.

Once the beans are done drain and rinse with cold water, and add them to the baby greens.

Add the olive oil to the bowl and mix.

Divide the contents of the mixing bowl between the serving dishes / containers.

Chop the walnuts and dice the feta into cubes and add on top of each salad.

Just before serving add a pinch of sea salt and a table spoon of balsamic vinegar to each salad and drizzle over a little balsamic glaze to created a lattice over the salad.

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