Beans, Mint, Feta and Potatoes

3:10 pm on 15 March 2013


  • 400g baby potatoes
  • 200g green beans, trimmed and halved
  • 2-3 teaspoons balsamic glaze
  • 1 tablespoon good-quality extra-virgin olive oil
  • ¼ cup torn mint leaves
  • 50-60g feta cheese, crumbled


Bring a medium-size pot of salted water to the boil. Halve or quarter potatoes so they are all roughly the same size. Cook potatoes until tender (about 7-8 minutes). In the last two minutes of cooking time, add the beans to cook. Drain potatoes and beans.

Toss potatoes and beans with balsamic glaze and extra virgin olive oil. Just before serving, lightly toss with mint and feta. Season with freshly ground black pepper.

To Serve

Serve with Marinated Lamb Cutlets

From Afternoons with Jesse Mulligan

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