Ingredients
The following ingredients have 4 Servings
- 1 pound haricot vert (ends trimmed as needed)
- 1/4 cup extra virgin olive oil (plus extra for grilling green beans)
- Maldon salt and freshly ground black pepper
- 1 lemon (zested and juiced)
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped dill (plus more for garnish)
- 1 tablespoon chopped chives (plus more for garnish)
- 10 mint leaves (plus more for garnish)
- 3 multi-colored radishes (thinly sliced)
- ¼ red onion (thinly sliced)
- 1 avocado (sliced into thin wedges)
- ½ cup cooked farro
- ½ cup sheet feta (crumbled into large chunks)
Instruction
- Heat your grill to high heat.
- Combine haricot verts, a few tablespoons of olive oil, salt and pepper and toss to combine.
- To make the dressing, combine the juice of one lemon, the zest of the lemon, red wine vinegar, 1/4 cup extra virgin olive oil, dill and chives and season with salt and pepper to taste. Adjust salt and pepper as needed.
- Grill the green beans on high heat until they begin to char slightly, about 3-4 minutes on each side, but make sure you don't overcook them.
- Transfer the grilled green beans to a large bowl and toss with vinaigrette, whole mint leaves, red onions, radishes, feta and farro. Toss to combine. Transfer to a serving platter and tuck the avocado into the salad. Garnish with additional herbs and serve.
