Grilled Cos & Tonnato Sauce

Grilled Cos & Tonnato Sauce

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients

½ cup Coles mayonnaise
1 tbsp Coles baby capers, drained
3 anchovy fillets
1 can tuna in olive oil, drained
1 garlic clove, minced
Juice of 1 lemon
½ tsp Coles sea salt
½ tsp Coles black pepper
½ tsp chilli flakes
½ small red onion, finely sliced
2 tbsp Squeaky Gate olive oil
2 heads Coles cos lettuce, halved

Method

In a blender, add the tuna, baby capers, garlic, mayonnaise, lemon juice, salt, and pepper. Blitz until smooth and creamy. Taste—it should be salty and creamy.

Cut the lettuce in half. Drizzle with olive oil and season with salt.

Place onto a hot grill, cut-side down, and cook until slightly charred. Drizzle with a little more olive oil.

Grab a serving plate. Remove the grilled cos from the BBQ and place it on the plate, fanning it out slightly.

Drizzle with fresh lemon juice. Spoon over the tonnato sauce, then sprinkle with chilli flakes and finely sliced red onion.

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Chocolate Hazelnut Stuffed Cookies

Chocolate Hazelnut Stuffed Cookies

Recipe by Nichole Horvath and Louis Tikaram

Serves: 12
Prep Time: 15 minutes
Cook Time: 12-15 minutes

Ingredients

150g butter, softened
½ cup caster sugar
½ cup brown sugar
½ tsp Coles sea salt
2 Coles eggs
1 ¾ cups Coles plain flour
1 tsp baking powder
1 cup chocolate chips
½ cup macadamia nuts, roughly chopped
½ cup frozen hazelnut spread

Method

Great the butter into the bowl of a mixer. Add the caster sugar, brown sugar, and salt. Mix together on medium speed until creamy.

In a separate pot, whisk the eggs. Scrape down the sides of the pot and add the eggs to the mixer. Mix to combine.

In a separate bowl, sift the flour and baking powder. Add to the mixer and mix until just combined. Scrape down the sides.

Add the chocolate chips and macadamia nuts. Mix on low speed until evenly distributed.

Take the bowl off the mixer. Scoop small portions of the dough, flatten slightly, and place a frozen dollop of hazelnut spread in the center. Roll into balls, ensuring the spread is enclosed.

Place onto a lined baking tray, leaving space for spreading. Bake for 12–15 minutes or until golden.

Remove from oven and let cool slightly before serving.

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Chicken Schnitzel

Chicken Schnitzel

Recipe by Olivia Said and Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

Neutral oil
One bunch parsley, finely chopped
One cup flour
Two eggs, beaten
Four Coles chicken breasts, pounded to even thickness
Nutri V Pumpkin, Cauliflower, Mixed Veg or Broccoli Sachet
Coles sea salt and black pepper, to taste

Method

Finely chop the parsley and set aside. In a bowl, combine breadcrumbs with Nutri V powder of your choice. Prepare a crumbing station with flour in one bowl, beaten eggs in another, and the breadcrumb mixture in a third.

Heat oil in a large frying pan over medium heat. Once the oil is ready, coat each chicken breast in flour, dip into the egg wash, then press firmly into the breadcrumb mixture.

Carefully place the schnitzels into the hot oil, cooking for two to three mins on each side until golden and crispy. Remove and drain on paper towels.

Season with salt and serve with fresh coleslaw for added crunch.

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One Pot Hainanese Chicken Rice

One Pot Hainanese Chicken Rice

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients

One whole chicken, portioned
Three cloves garlic, finely chopped
Two shallots, finely chopped
Two cups jasmine rice, rinsed
One litre Coles chicken stock
1 tbsp soy sauce
1 cup spring onions, finely sliced
One Lebanese cucumber, thinly sliced

Spring Onion Oil
¼ cup extra virgin olive oil
½ cup spring onions, green parts only, finely chopped
1 clove garlic, crushed and finely chopped
1 tbsp ginger, finely diced

To Serve
Chilli sauce
Spring onion oil

Method

Heat a large pot over medium heat. Add the chicken pieces, skin-side down, and cook for about five mins until golden and the fat has rendered. Remove the chicken and set aside.

In the same pot, add garlic and shallots, cooking until fragrant. Remove any large chicken bones, leaving the rendered fat in the pan. Pour in the chicken stock, add soy sauce and spring onions, then stir through the rice. Nestle the chicken pieces back into the pot, ensuring they are half submerged in the liquid.

Bring to a gentle boil, then reduce to a simmer. Cook uncovered until most of the liquid is absorbed, then cover and reduce to low heat. Cook for a further 15 mins or until the chicken is cooked through and the rice is tender.

Meanwhile, make the spring onion oil. Heat the olive oil in a small saucepan until just shimmering. Place the spring onions, garlic, and ginger in a heatproof bowl, then carefully pour the hot oil over the top. Stir well and set aside.

To serve, place sliced cucumber on a plate. Scoop the rice into a small bowl, then invert onto the plate to form a dome. Arrange the chicken alongside and drizzle with spring onion oil. Serve with chilli sauce and extra spring onion oil on the side.

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Mozzarella & Pesto Meatball Buns

Mozzarella & Pesto Meatball Buns

Recipe by Courtney Roulston

Serves: 8
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

500g Coles Graze Beef mince
1 egg
Sea salt and black pepper, to taste
1 tsp dried oregano
40g Parmesan cheese, finely grated
1 tbs extra virgin olive oil
1 jar Coles Mum’s Sauce Tomato & Basil
1 x 220g tub bocconcini cheese, drained
4 tbs basil pesto
8 mini Coles La Fournee brioche slider buns

Method

Place the beef mince in a large mixing bowl with the egg, salt, pepper, oregano, and Parmesan. Mix well, then roll into 8 even-sized meatballs.

Heat the olive oil in a large frying pan over medium heat. Add the meatballs and cook for 2 minutes on each side, or until browned all over. Pour in the tomato sauce, reduce the heat to low, and let the meatballs gently simmer for 10 minutes, or until fully cooked.

Tear the bocconcini and scatter over the meatballs, allowing it to melt before turning off the heat.

Slice the brioche buns in half horizontally and spread pesto onto both sides.

Place a meatball with some sauce into each bun, then serve immediately.

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Apple & Peanut Smoothie Bowl

Apple & Peanut Smoothie Bowl

Recipe by Brent Draper

Serves: 2
Prep Time: 10 minutes

Ingredients

½ cup frozen banana
1 frozen apple, chopped and peeled
1 apple, thinly sliced for garnish
1 tbs quality peanut butter
1 cup Greek yoghurt
¼ tsp cinnamon
¼ cup shaved coconut
½ cup Coles granola
1 punnet blueberries
Drizzle of maple syrup

Method

In a food processor, blitz the frozen banana and apple until smooth. Add the peanut butter, Greek yoghurt, and cinnamon, then blitz again until creamy.

Pour the smoothie mixture into a bowl and top with shaved coconut, granola, sliced apple, and blueberries. Finish with a drizzle of maple syrup before serving.

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Scotch Fillet with Leek and Pepper Skirlie

Scotch Fillet with Leek and Pepper Skirlie

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 1 hour

Ingredients

½ cup butter
1 leek, finely sliced
1 clove garlic, minced
Coles scotch fillet steak
1 cup Red Tractor Steel Cut Oats
⅓ cup parsley, chopped
Coles sea salt, to taste
Coles black pepper, to taste
Squeaky Gate extra virgin olive oil

Method

Melt the butter in a pan over medium-high heat. Add the leek and garlic, then season with salt and pepper. Cook until the leeks are soft and fragrant.

Stir in the Red Tractor Steak Cut Oats and cook until warmed through and slightly toasted.

Drizzle the steak with olive oil, season generously with salt and pepper, and place onto a hot griddle pan. Cook to your preferred doneness, then rest before serving.

Once the skirlie is cooked through, remove from the heat and stir through the chopped parsley. Adjust seasoning to taste.

Serve the scotch fillet alongside the leek and pepper skirlie. Enjoy!

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Lime & Chipotle Grilled Corn

Lime & Chipotle Grilled Corn

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

Corn in the husk
Squeaky Gate extra virgin olive oil
Coles Mayo
La Costeña Chipotle in Adobo, finely chopped with some sauce
Coles paprika
Lime, halved
Coles sea salt
Parmesan, finely grated
Fresh coriander, chopped

Method

Preheat a grill or barbecue to high heat. Place the corn, still in its husk, onto the grill and cook, turning regularly, until the husk is well charred and the corn inside is tender.

Remove the corn from the grill and carefully peel back the husk. Brush with a little olive oil and return to the grill, turning occasionally, until lightly golden.

In a small bowl, mix Coles Mayo with the chipotle and some adobo sauce. Stir in the paprika until combined.

Remove the corn from the grill and roll each cob in the chipotle mayo mixture, ensuring all layers are coated. Place the corn onto a plate and sprinkle with Coles Sea Salt.

Grate over fresh Parmesan, scatter with chopped coriander, and squeeze over the juice of half a lime.

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Corn & Bacon Chowder

Corn & Bacon Chowder

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

Squeaky Gate extra virgin olive oil
4 rashers streaky bacon, diced
1 large potato, peeled and diced
2 celery stalks, finely chopped
2 garlic cloves, minced
1 onion, finely diced
4 fresh corn cobs
1 litre Coles Real Vegetable Stock
Coles black pepper, to taste
Coles sea salt, to taste
300ml Norco Full Cream
2 spring onions, finely sliced
Handful of fresh parsley, chopped
1 lemon, zested

Method

Heat a drizzle of olive oil in a large pot over medium heat. Add the bacon and cook until crispy and golden, allowing the fat to render.

Stir in the potato, celery, garlic, and onion, coating them in the bacon fat. Cook until softened and fragrant.

Using a sharp knife, cut the base off the corn cobs and slice off the kernels. Reserve the cores for compost or feed them to the chickens.

Add the corn to the pot, followed by the vegetable stock. Season with salt and pepper, then simmer for 15 minutes, stirring occasionally.

Reduce the heat to low and stir in the cream, allowing it to warm through gently without boiling.

Ladle the chowder into bowls and garnish with spring onions, fresh parsley, and lemon zest. Finish with a crack of black pepper.

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Seafood Chowder

Seafood Chowder

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

50g butter
Drizzle of extra virgin olive oil
100g smoked streaky bacon, diced
1 onion, diced
2 handfuls leek, sliced
Pinch of Coles sea salt
2 celery stalks, diced
3 medium potatoes, diced
250ml white wine
1L Coles chicken stock
300ml cream
300g white fish fillets, diced
250g mussels, scrubbed and de-bearded
200g scallops
Coles black pepper, to season
2 tbsp chives, chopped
2 tbsp dill, chopped
2 tbsp parsley, chopped
4 slices sourdough bread
Extra virgin olive oil, for drizzling

Method

Melt the butter in a large pot over medium heat, then add a drizzle of extra virgin olive oil. Add the diced smoked streaky bacon and cook until the fat has browned. Stir in the onion and leek, allowing them to sweat down before adding a pinch of salt. Add the celery and cook until softened.

Stir in the diced potatoes, pour in the white wine, and bring to a boil. Add the chicken stock and cream, then bring to the boil again before reducing to a simmer. Cook until the potatoes are tender.

Meanwhile, heat a griddle pan over medium heat. Drizzle the sourdough slices with extra virgin olive oil and toast them on the pan until golden and crisp.

Add the diced white fish to the chowder, followed by the mussels. Once the mussels open, they’re ready. Stir gently until the fish turns from pinkish-opaque to white and fully cooked.

Season with black pepper, add the scallops, and stir for 30 seconds until just cooked. Remove from heat and stir through the chopped chives, dill, and parsley.

Ladle the chowder into bowls and serve with toasted sourdough on the side.

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Lamb & Potato Curry

Lamb & Potato Curry

Recipe by Courtney Roulsten

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

1 tbs oil
1 onion, finely diced
1 tbs fresh ginger, grated
2 cloves garlic, minced
1 chilli, finely chopped
½ tsp black pepper
500g Coles Graze lamb mince
1 tsp Coles ground goriander
1 tsp Coles cumin
1 tsp Coles turmeric
1 tsp Coles garam masala
1 tbs Coles tomato paste
1 cup leftover roast potatoes, chopped
½ cup vegetables of choice
1 can Ayam Coconut Cream

Method

Heat a pan over medium heat and add oil. Sauté the onion until soft, then add fresh ginger, chilli, and black pepper. Cook until fragrant.

Add the lamb mince and cook until browned, breaking it up as it cooks.

Sprinkle in the ground coriander, cumin, turmeric, and garam masala. Fry off the spices in the centre of the pan to release their flavour.

Stir in the tomato paste, mixing well to coat the lamb and spices.

Add the chopped roast potatoes and vegetables, stirring to combine. Pour in the coconut cream and let the curry simmer until thick and aromatic.

Serve warm with rice or flatbread.

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Envy Apple & Sweet Potato Rosti

Envy Apple & Sweet Potato Rosti

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

1 sweet potato, grated
1 brown onion, grated
½ apple, grated
3 tbs all-purpose flour
1 egg
½ tsp garam masala
Sprinkle of chilli flakes
Coles sea salt, to taste
Oil, for frying
Crème fraîche, to serve
Coriander leaves, to serve

Method

Place the grated sweet potato, onion, and apple into a cheesecloth and squeeze out all excess liquid.

Transfer the mixture to a bowl and add the egg, flour, garam masala, chilli flakes, and salt. Mix well to combine.

Heat 1 cm of oil in a medium pan to 180°C.

Using a large spoon, scoop spoonfuls of the mixture, slightly flatten, and carefully place into the hot oil. Fry for a couple of minutes on each side until golden and crispy.

Serve the rosti on a plate with a dollop of crème fraîche and garnish with coriander leaves.

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Louis' Roast Chicken

Louis' Roast Chicken

Recipe by Michael Weldon

Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

1 whole chicken
Extra virgin olive oil
Coles sea salt
Coles black pepper
1 lemon, rolled and sliced
Fresh herbs of your choice (thyme, rosemary, oregano)

Method

Preheat the oven to 220°C.

Drizzle a generous amount of extra virgin olive oil over the chicken. Season generously with Coles sea salt and Coles black pepper. Prepare the lemon by rolling it to release the juices, then slice it and place the slices inside the cavity of the chicken. Stuff the chicken with fresh herbs of your choice, such as thyme, rosemary, or oregano. Drizzle a little more olive oil over the top.

Roast the chicken for 30 minutes at 220°C, then reduce the temperature to 180°C and cook for a further hour.

Allow the chicken to rest before carving and enjoy!

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Creamed Spinach

Creamed Spinach

Recipe by Michael Weldon

Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

1 tbs Squeaky Gate extra virgin olive oil
1 tbs Norco unsalted butter, plus extra for finishing
2 shallots, finely diced
2 cloves garlic, minced
1 tsp Coles sea salt
1 tbs Coles Plain Flour
1 cup Norco full cream milk
¼ tsp Coles nutmeg
¼ tsp Coles cayenne Pepper
½ tsp Coles black pepper
1 bag Coles baby spinach
½ cup grated parmesan, plus extra for serving

Method

Heat a pan over medium heat. Add extra virgin olive oil and butter, then cook down the diced shallots until softened. Add the garlic and sweat them off gently, seasoning with sea salt.

Once softened, return the pan to heat. Add the flour and stir well, cooking for a minute. Gradually pour in the milk while stirring continuously to create a smooth mixture.

Let the sauce thicken slightly, then add the nutmeg, cayenne, and black pepper. Whisk to combine.

Stir in the baby spinach, allowing it to wilt and absorb the creamy sauce. Grate parmesan directly into the pan, stirring through until melted and combined.

Finish with an extra grating of parmesan and a small knob of butter.

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Sauteed Spinach on Toast with Fried Eggs

Sauteed Spinach on Toast with Fried Eggs

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

2 tbs Squeaky Gate extra virgin olive oil
½ onion, finely diced
1 clove garlic, minced
1 tsp Coles sea salt, plus more to taste
½ tsp Coles black pepper
½ tsp chilli flakes
1 bag Coles baby spinach
Juice and zest of ½ lemon
2 eggs
2 slices sourdough toast
Parmesan, grated
Fresh chives, finely chopped

Method

Heat a pan over medium heat. Add 1 tbs of extra virgin olive oil, followed by the diced onion and a pinch of sea salt. Cook until softened, then add the garlic and sauté until fragrant.

Add a small splash of extra virgin olive oil and stir through. Sprinkle in the chilli flakes and cracked black pepper, cooking for another minute.

Add half the bag of baby spinach, tossing to coat. Once slightly wilted, add the remaining spinach and continue to cook until tender.

Meanwhile, heat another small pan over medium heat and add a drizzle of extra virgin olive oil. Crack in the eggs and season the egg whites with salt and black pepper.

Toast the sourdough until golden.

Stir the spinach mixture once more, then plate up by placing the toast on a serving dish and layering the spinach on top. Grate lemon zest over the spinach.

Once the eggs are bubbling and crispy at the edges, place them on top of the spinach. Finish with grated parmesan and a sprinkle of fresh chives.

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Michael's Chicken Pho

Michael's Chicken Pho

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 45 minutes

Ingredients

1 tbs extra virgin olive oil
2 brown onions, halved
4 garlic cloves, crushed
5 cm piece of ginger, sliced
2 cinnamon quills
3 star anise
1 dried red chilli
1 tsp fennel seeds
1 tsp coriander seeds
1L Coles chicken stock
1 whole chicken, portioned
2 tbs fish sauce
1 tbs sugar
400g rice noodles
3 spring onions, finely sliced

To serve
Hoisin sauce
Sriracha
Fresh coriander
Thai basil
Sliced red chilli
Lemon wedges

Method

Heat a stockpot over medium heat and drizzle in the extra virgin olive oil. Add the halved brown onions, crushed garlic, and sliced ginger. Cook until dark and caramelised, a few minutes. Add the cinnamon quills, star anise, and dried chilli, then toast the fennel and coriander seeds until fragrant.

Pour in the chicken stock and bring to a boil.

On a separate board, portion the chicken, then add it to the stockpot. Reduce to a simmer and poach the chicken for 30 minutes. Remove from heat and allow to cool to room temperature. Strain the broth, discarding the solids.

Stir in the fish sauce and sugar.

Pick the meat off the chicken, discarding the bones.

Blanch the rice noodles by soaking them in boiling water for 2–3 minutes, then drain.

Divide the blanched noodles into bowls. Top with sliced spring onions and shredded chicken, then ladle over the hot pho broth.

Serve with hoisin, sriracha, fresh coriander, Thai basil, sliced red chilli, and lemon wedges on the side. Add to the broth as desired.

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Beef Fajitas

Beef Fajitas

Recipe by Courtney Roulsten

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

400g Coles rump steak (or beef of your choice)
Coles sea salt and pepper to taste
3 tbsp extra virgin olive oil
1 large red onion, sliced into thin wedges
2 large capsicums, (a mix of red & yellow or green), sliced into strips
2 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 lime
8 Coles street tortillas, warmed
2/3 cup sour cream to serve
Coriander sprigs to serve 

Method

Heat a heavy-based frying pan over medium-high heat. Season the steak with sea salt, then rub with 1 tbs of oil. Cook for 2–3 minutes on each side, or until caramelised and fragrant. Remove from the pan and set aside in a warm place to rest.

Return the pan to the heat and add the remaining oil, onion, and capsicum. Cook for 3–4 minutes, or until softened. Add a pinch of salt, garlic, cumin, and ground coriander, then cook for a further 2–3 minutes, adding a dash of water to help deglaze the pan.

Remove from the heat and squeeze in the juice of ½ a lime. Slice the rested steak into strips and stir any juices into the capsicum mixture.

Return the steak to the pan with the capsicum to keep warm. Serve with warm tortillas, lime wedges, sour cream, and coriander sprigs.

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Pan Fried Barramundi with Apple Salad & Nahm Jim

Pan Fried Barramundi with Apple Salad & Nahm Jim

Recipe by Brent Draper

Serves: 2
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

2 Coles barramundi fillets
2 cups finely chopped wombok
2 apples, finely chopped
½ cup bean sprouts
1 spring onion, roughly chopped
⅓ cup mint leaves
⅓ cup coriander leaves (stems reserved for nahm jim)
¼ cup peanuts

Nahm Jim Sauce
Juice of 2–3 limes
3 tbs fish sauce
1 tbs finely diced reserved coriander roots
4 bird’s eye chillies, finely diced
4 tbs white sugar
3 garlic cloves
Splash of water

Method

Heat a drizzle of extra virgin olive oil in a cast iron pan over medium heat. Season the barramundi portions and cook for 2–3 minutes on one side. Flip and cook for an additional 2 minutes. Turn off the heat and let the fish rest.

In a large bowl, combine the wombok, apple, bean sprouts, spring onion, mint, coriander leaves, and peanuts to make the salad.

Prepare the nahm jim dressing by crushing the garlic and chillies in a mortar and pestle. Add the lime juice, fish sauce, sugar, and finely chopped coriander roots. Stir well, adding a splash of water to adjust consistency if needed.

Break the cooked barramundi into small chunks and add to the salad. Transfer to a serving bowl and drizzle with the nahm jim dressing. Top with additional peanuts and fresh herbs before serving.

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Soy, Sesame & Black Vinegar Chicken

Soy, Sesame & Black Vinegar Chicken

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 tbs Squeaky Gate extra virgin olive oil
1 onion, sliced
2 cloves garlic, minced
4 chicken thighs, skin-on
1 tbs sesame seeds, plus extra for garnish
2 tbs dark soy sauce
1 tsp Coles Black Pepper, cracked
1 tbs brown sugar
1 tbs black vinegar
2 tbs Ayam Light Soy Sauce
1 tbs Ayam Sesame Oil
½ cup chicken stock
2 green onions, sliced

Method

Heat a pan over medium-high heat. Add extra virgin olive oil, then sauté the onion until softened. Add the garlic and cook until fragrant.

Place the chicken thighs in the pan, ensuring all pieces touch the surface. Cook for 2 minutes without moving.

Sprinkle in the sesame seeds, then add the dark soy sauce, cracked black pepper, brown sugar, black vinegar, light soy sauce, and sesame oil. Toss to coat the chicken.

Pour in the chicken stock and flip the chicken to brown the other side. Cover with a lid and let it cook until the chicken is tender and the sauce has reduced.

Remove the lid and toss the chicken through the sauce.

To serve, plate the chicken and pour over the sauce. Garnish with extra sesame seeds and sliced green onions.

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Green Beans Greek Salad

Green Beans Greek Salad

Recipe by Michael Weldon

Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

200g Coles green beans, trimmed and cut
1 tbs Squeaky Gate extra virgin olive oil
1 clove garlic, minced
1 tsp Coles oregano
Juice of 1 lemon
Coles sea salt, to taste
Coles black pepper, to taste
½ cucumber, diced
½ cup Coles kalamata olives
¼ cup cherry tomatoes, halved
2 spring onions, thinly sliced
100g Coles feta, crumbled
Fresh dill, for garnish

Method

Bring a pot of salted water to a boil. Add the green beans and cook for 2–3 minutes until just tender. Drain and set aside.

In a bowl, whisk together the extra virgin olive oil, garlic, oregano, lemon juice, sea salt, and black pepper. Toss the beans through the dressing.

Add the spring onion, cherry tomatoes, cucumber, and olives. Toss again to combine.

To serve, spread the beans onto a serving plate. Crumble over the feta cheese, sprinkle with extra oregano, and garnish with fresh dill.

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