- 350 g (12 oz) fine French beans
- salt and pepper
- 50 g (2 oz) sun-dried tomatoes in oil, drained
- 125 g (4 oz) feta or Wensleydale cheese
- 15 ml (1 tbsp) olive oil
Halve the French beans. Cook in boiling salted water for about 6 minutes. Drain well.
Meanwhile, cut the sun-dried tomatoes into slices lengthways. Crumble the cheese.
Toss the beans while still hot with the sun-dried tomatoes, cheese and olive oil. Season to taste, remembering that feta is salty. Serve immediately.