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Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garliccloves, crushed
- 1 1/2 tablespoons chopped oregano
- 125 ml (4 fl oz/1/2 cup) white wine
- 400 g (14 oz) tin chopped tomatoes
- 250 g (9 oz) green beans, trimmed
- 1 tablespoon balsamic vinegar
- 200 g (7 oz) feta cheese, cut into 1.5 cm (5/8 inch) dice
Method
1. Heat the olive oil in a saucepan and sauté the onion over medium heat for 5 minutes, or until softened.
2. Add the garlic and half the oregano and cook for a further minute. Pour in the wine and cook for 3 minutes, or until the liquid has reduced by one-third.
3. Stir in the tomato and cook for about 10 minutes. Add the beans, then cover and cook for a further 10 minutes.
4. Stir in the vinegar, then pile into a serving dish. Scatter with the feta and remaining oregano, season with sea salt and freshly ground black pepper and serve.
