Italian flat beans with impatiens and feta dressing (sauce)

 Impatiens are colourful and easy to grow (my garden is always full of them) and taste a little bit like rocket salad. I prefer to pick the red ones for eating, and here is an easy recipe: 

1 cup of petals, cleaned, rinsed and dried on a clean tea-towel

50 g of feta

50ml extra virgin olive oil

(optional, a few drops of lemon juice or white wine vinegar)

Blend until you have a coarse sauce (you can make it smoother, but I like to see little bits of petals)

Add salt and pepper to taste, if you wish, although the feta is already salty, and the impatiens are already 'peppery' so these flavours may be enough. The lemon juice or wine vinegar are also optional.

I poured the source over some Italian flat beans (teghe), boiled and cooled, and the flavours worked well together, but other vegetables could also be suitable, basically anything that goes well with feta!

And here some roses for my Pinterest board.

Buona domenica!

Photos and Recipes by Alessandra Zecchini ©