Charred Palm Heart, Bean & Feta Salad with Brazil Nuts and Orange Cumin Vinaigrette

Serves: 4

Chef Top Tip

"This is the ideal quick & simple Brazilian salad to enjoy any time, full of punchy flavours and contrasts."


  • 400g green beans, ends trimmed
  • 2 400g cans palm hearts, drained and cut into 1cm slices (lengthways)
  • 2 red onions, thinly sliced
  • 50g Brazil nuts, coarsely chopped
  • 75g feta cheese, crumbled

For the dressing:

  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 100ml orange juice
  • 75ml olive oil
  • 1 tsp cumin seeds, lightly toasted
  • 2 tsp sherry vinegar
  • 1 tsp tomato ketchup


  1. Firstly make the dressing; place the garlic, chilli and cumin with a pinch of salt in a mortar and pestle, crushing into a paste.
  2. Heat the olive oil in small frying pan and when hot add the garlic paste, fry for 10 seconds before adding in the orange juice, vinegar and tomato ketchup; remove to a bowl and leave to cool.
  3. Cook the green beans in salted boiling water until just tender, then drain well.
  4. Heat a griddle pan until hot, brush with a little olive oil; then add the beans and palm hearts to the grill, charring them lightly all over.
  5. Transfer to a bowl while warm and pour over the prepared dressing.
  6. Mix in the red onions and feta, transfer to a serving dish; scatter over the crunchy brazil nuts and serve immediately.

All products marked in bold are available to purchase through Vegetarian Express.