- Step 1
Place the oil, vinegar, dill and sugar in a screw-top jar. Shake to combine. Taste and season with salt and pepper.
- Step 2
Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.)
- Step 3
Place the beans and lemon rind in a large saucepan of lightly salted boiling water. Cook for 2 minutes or until the beans are bright green and tender crisp. Refresh under cold running water. Drain.
- Step 4
Transfer the bean mixture to a serving plate. Drizzle over the dressing and top with the feta to serve.
Make it ahead: Prepare to end of step 1 up to 1 day ahead. Store in fridge. Continue to the end of step 3 up to 6 hours ahead. Store the bean mixture in an airtight container in the fridge. Continue from step 4 just before serving.
Picnic tip: Place the bean mixture in an airtight container. Sprinkle with the feta. Transport the salad and dressing in an esky.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.