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Green bean and pea salad with feta and mint

Do you want freshness? Here it is in the form of salad. Fresh peas, fresh herbs, fresh beans: what more could you ask for?

Vinaigrette

4 tbsp. (60 ml) sunflower oil

3 tbsp. (45 ml) Red apple cider vinegar

½ tsp. (2.5 ml) ground cumin

½ tsp. (2.5 ml) ground coriander

1 tbsp. (15 ml) finely chopped French shallot

Salt and pepper

2 cups (500 ml) fresh or frozen peas

1 lb (450 g) green beans, trimmed

¼ cup (60 ml) crumbled feta cheese

2 tbsp. (30 ml) sliced almonds, toasted

Fresh dill

Fresh mint

Pickled onions, sliced ( see recipe )

Combine all the dressing ingredients. Set aside.
Blanch the peas in salted water for 1 minute. Plunge the peas in a bath of ice water to stop the cooking. Drain.
Blanch the beans in salted water for about 4 minutes or until tender and crisp. Plunge the beans in a bath of ice water to stop cooking. Drain.
Cut the beans in half.
Divide the beans and peas in a serving dish, drizzle with the vinaigrette. Garnish with feta, roasted almonds, dill, mint leaves and pickled onions.