This is a yummy salad:
Green bean, feta & beetroot salad
Cook 400g halved green beans in boiling water for 2 minutes, or until just tender.
Drain well and transfer to a bowl.
Drain a 400g can baby beetroots, cut into quarters and add to beans.
Add 1 halved and sliced medium red onion and 300g crumbled feta.
In a small bowl, combine 1/3 cup or 80ml olive oil, 1 tablespoon fresh lemon juice and 2 teaspoons wholegrain mustard. Season with salt and pepper.
Pour over salad, mix, then serve.
I still make this at least once a week!