This is a simple dish that makes for a very pretty presentation: you dress the cooked beans in a slightly-sweet dressing of lemon juice, olive oil and marjoram (or oregano), then pile them with feta, sliced shallots & lemon zest. Ta-da!! It keeps well overnight too.
The feature image on this post (which I took from the original blog where I found this recipe) doesn’t do it justice – I should have taken a picture of my own!
1 lb green beans, steamed lightly so they still have some crunch to them
4 oz feta (make sure you buy a block and crumble it yourself, rather than the pre-crumbled kind)
1 small shallot, thinly sliced & soaked in ice water to take out some of their bite
1/4c olive oil
1 large lemon, juiced and zested
3 sprigs fresh marjoram, leaves stripped & chopped
a bit of agave or maple syrup, to taste