The next recipe has no story ,No nostalgia nor memories behind it; it is just healthy and delicious.
It can be served for lunch or a light dinner or just as an addition to the table. I love it, and recently I have made it all the time.
Ingredients
- 450 gr. Of green beans, fresh or frozen, whatever is convenient for you or what is cheaper at the moment at the grocery store
- 5 Champignon mushrooms
- 1/2 of red onion
- about a cup of cherry tomatoes
- 1 clove garlic
- Feta cheese
- 1 tablespoons of sesame seeds
- 4 tablespoons olive oil
- 1 lemon
- Salt to taste
Instructions
1
If the green beans are fresh, cook them until they soften, and transfer to a bowl with ice cubes to preserve the green color and strain them. If you use frozen greens been just defrost them.
2
Heat olive oil in a pan and add the green beans. I recommend using a lid because the green beans are still wet and the touch of the oil and the water will cover your stove with oily dots.
3
Cut the onions and mushrooms into slices. When the beans are lightly burned, add the sesame and onion and stir.
4
After the onion changes its color, grate the garlic and add it and the mushrooms and stir.
5
Add the salt.
6
After 3-5 minutes on high heat, remove the vegetables from the stove to a bowl.
7
Cut the cherry tomatoes into halves and add them to the salad.
8
Squeeze lemon and mix.
9
Grate some Feta cheese over the salad and serve.
Ingredients
- 450 gr. Of green beans, fresh or frozen, whatever is convenient for you or what is cheaper at the moment at the grocery store
- 5 Champignon mushrooms
- 1/2 of red onion
- about a cup of cherry tomatoes
- 1 clove garlic
- Feta cheese
- 1 tablespoons of sesame seeds
- 4 tablespoons olive oil
- 1 lemon
- Salt to taste
Instructions
If the green beans are fresh, cook them until they soften, and transfer to a bowl with ice cubes to preserve the green color and strain them. If you use frozen greens been just defrost them.
Heat olive oil in a pan and add the green beans. I recommend using a lid because the green beans are still wet and the touch of the oil and the water will cover your stove with oily dots.
Cut the onions and mushrooms into slices. When the beans are lightly burned, add the sesame and onion and stir.
After the onion changes its color, grate the garlic and add it and the mushrooms and stir.
Add the salt.
After 3-5 minutes on high heat, remove the vegetables from the stove to a bowl.
Cut the cherry tomatoes into halves and add them to the salad.
Squeeze lemon and mix.
Grate some Feta cheese over the salad and serve.
Isn’t that easy?
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