Green bean salad with cucumber, nectarine and feta

Ingredients for 2 servings:

• 200 g beans, green, fine
• 150 g organic cucumber(s)
• 1 nectarine(s)
• 80 g feta cheese
• ½ onion(s)
• 1 tbsp mint leaves
• 1 ½ tbsp balsamic vinegar, white
• salt and pepper
• Sugar
• 2 tbsp olive oil (lemon olive oil)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wash and trim the beans and cook in salted water for about 7 to 10 minutes until al dente. Drain, rinse with cold water and drain well. Depending on their length, halve them if necessary. Halve the cucumber lengthwise, remove the seeds with a teaspoon and slice. Halve the nectarine, remove the stone, then cut the flesh into wedges and then halve or third them. Finely slice the peeled onion. Tear the mint leaves into smaller pieces. For the dressing, combine the vinegar, salt, pepper and sugar and whisk in the oil. Mix with the vegetables and fruit pieces and season to taste. Crumble the feta over the top before serving.