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Green bean, potato and feta medley
This dish can be served warm or cold.
What you need
- 450 g green beans, topped and tailed
- 90-105 ml olive oil
- 1 large onion, peeled and finely sliced
- 2 cloves garlic, peeled and finely sliced
- 2 potatoes, peeled and cut into 2 1/2 cm (1 in cubes>
- 400 g canned tomatoes, drained and roughly chopped
- seasoning
- 175 g feta cheese, roughly broken into even pieces
- 40 g pitted black olives, drained and halved
- 3 tsp chopped fresh coriander
Method
Slice beans in half, if they are too long. Rinse and drain.
Heat the oil in a pan. Saute the onions and garlic until pale golden. Add the beans and potatoes. Saute until golden.
Stir in the tomatoes. Season to taste. Cover and cook for 20-30 min until beans are tender, stirring occasionally. If the tomato sauce begins to stick to the pan, add a little water.
Remove from the heat. Stir in the feta cheese, olives, coriander and more seasoning, if required. Leave to cool to room temperature before serving.
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Preparation 15 minutes Cook 25 minutes Total 40 minutes -
Energy 420 kcal/serving Fat 8.21 g/serving Carbohydrates 112.64 g/serving Glycaemic Index 22 Glycaemic Load 6.39 
Serving suggestion
Pitta bread.
Cook's tip
For a more substantial salad, add shelled quartered hardboiled eggs or diced lean smoked ham.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1760 | 466 | 10475 | 8350 |
| Energy (kcal) | 420 | 111 | 2500 | 2000 |
| Protein (g) | 11.0 | 2.91 | ||
| Carbohydrate (g) | 28.7 | 7.59 | 345 | 275 |
| Fat (g) | 31.0 | 8.21 | 95 | 70 |
| Fat (saturated) (g) | 9.49 | 2.51 | ||
| Fibre (g) | 6.68 | 1.77 | ||
| Sodium (mg) | 597 | 158 | ||
| Salt (equivalent) (g) | 1.49 | 0.40 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 198 | 52.6 | 800 |
| Vitamin B-12 (µg) | 0.74 | 0.20 | 1 |
| Vitamin B-6 (mg) | 0.57 | 0.15 | 2 |
| Vitamin C (mg) | 47.0 | 12.4 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 3.77 | 1.00 | 10 |
| Zinc (mg) | 2.04 | 0.54 | 15 |
| Calcium (mg) | 309 | 82.0 | 800 |
| Folate (mcg) | 76.1 | 20.1 | 200 |
| Iron (mg) | 2.99 | 0.79 | 14 |
| Magnesium (mg) | 65.2 | 17.3 | 300 |
| Niacin (mg) | 2.98 | 0.79 | 18 |
| Pantothenic acid (mg) | 0.97 | 0.26 | 6 |
| Riboflavin (mg) | 0.55 | 0.15 | 1.6 |
| Phosphorous (mg) | 249 | 66.1 | 800 |
| Thiamin (mg) | 0.28 | 0.07 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Corn-free
Cow-dairy free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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