Ingredients   

3 feijoas
500g green beans, ends removed
3 Tbsp olive oil
2 Tbsp red wine vinegar
1 small clove of garlic
1 tsp Dijon mustard
Salt and pepper
2 Tbsp Italian parsley, finely chopped
1 Tbsp mint, finely chopped
60g goats cheese or feta
2 Tbsp toasted pine nuts (optional)

Method   

Steam the green beans for 3-4 minutes until cooked through but they still have a crunch to them

Once cooked, pop them in a bowl of iced water to cool them down and stop them from overcooking; drain well and set aside

To make the dressing scoop out the flesh of the feijoa and add it to a blender with the olive oil, red wine vinegar, garlic, mustard and salt and pepper, blend until smooth and creamy and then stir the chopped herbs through the dressing

Arrange the green beans on a large plate or platter and pour over the dressing. Garnish with goats cheese and optional pine nuts