This is a lovely summer salad that is quick and easy to make. It only takes ten minutes to prepare and pull together. This dish came about when we found ourselves at home on a public holiday and just threw a few things we had in the cupboard, our garden (ie we grow our own beans and basil) and fridge together.


  • 1 250 g tin of baby beetroots

  • 2 bunches of asparagus spears

  • 1 large handful of green beans

  • 1 small block of Danish fetta (however much you like really)

  • 1 large handful of walnuts, roughly chopped up

  • a few Basil leaves thrown in just before you serve.

  • Olive oil

  • Salt & Pepper


  • 1.

    Blanch the asparagus (after you have trimmed off the ends) and green beans in hot water for 1 minute and then throw into a bowl of cold water to stop them cooking. The beans will still be crunchy but that's just right for this salad.

  • 2.

    Chop the beets in half and throw into the salad bowl with the beans and asparagus. Crumble the fetta and throw into the bowl.

  • 3.

    Roughly chop up the walnuts and throw into the salad, then tear up the basil and throw in too.

  • 4.

    Toss the salad with a little bit of olive oil along with salt and pepper.

  • 5.

    Serve... Simply divine!

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