Heirloom Tomato and Bean Salad

Ingredients:

500g green beans

500g royal burgundy purple beans

4 large heirloom Pink Berkeley Tie Dye tomatoes

500g feta cheese

1 small sweet white onion

1 cup olives

Salad Dressing:

2 large garlic cloves, minced

1 tbsp. dijon mustard

3 tbsp. red vinegar

2/3 cup Olive Oil

1 lemon

sea salt or pink salt to taste

crushed white pepper to taste

8 tbsp. chopped fresh dill for garnish

Method:

1. Soak the beans in boiling salted water until ready. Drain into a bowl of ice water to stop them from cooking and keep the colour. Drain,cool and wrap until it is served.

2. Mix together the chilled beans, tomatoes, cheese, onion and olives.

3. Mix together the garlic, Dijon and vinegar. Swiftly whisk oil, salt and pepper to taste. Pour over the salad and mix even.

4. Top the chopped fresh dill over top with lemon and serve.

Serves 6.