Feta Green Beans with Pomegranate and Pistachio Crunch
Ingredients
Green Beans:
- 2 lbs green beans
- 3 tbsp lemon juice
- 3 tbsp olive oil
- 1 tbsp salt
Whipped Feta:
- 8 oz feta cheese (not light)
- ¾ cup plain Greek yogurt
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 garlic cloves
Pistachio Crunch:
- 1 cup shelled pistachios, coarsely chopped
- 2 tbsp everything bagel spice
- ¼ cup olive oil
- 1 cup pomegranate seeds
Instructions
- Prepare the whipped feta. In a blender, combine feta cheese, yogurt, lemon juice, olive oil, and garlic. Blend to combine. Store in an airtight container or piping bag in the refrigerator.
- Prepare the green beans. Bring a large pot of water to boil. Add green beans and boil for 2 minutes (not longer!) Drain and add immediately to an ice bath for 2 minutes. Remove and dry. Toss with olive oil, lemon juice, and salt. The flavor of these green beans is best a few hours after they’ve been dressed (you can prepare these up to 24 hours ahead, but not longer or they will begin to lose their green color). Store in a container in the refrigerator.
- Prepare the pistachio crunch. Heat olive oil in a frying pan. Add pistachios and everything bagel spice and cook for 1-2 minutes, until pistachios and spices are beginning to turn golden and fragrant. Remove from heat and let cool. Store in a container until ready to use.
- Plate the dish. Spread feta cream on a serving dish (you will have enough for 2 platters). Top with green beans, pomegranate seeds, and pistachio crunch.
