Instructions

1. Cut the ends of the green beans. Blanch the broccoli and bean in boiling water for a couple of minutes or steam them for about 3-4 minutes. Rinse under cold water and drain.
2. In the meantime chop the hazelnuts, thinly slice the sun-dried tomatoes and drain the chickpeas.
3. In a large serving dish mix the cooked vegetables, olives, sun-dried tomato slices, nuts and chopped parsley.
4. Crumble the feta on top and season with salt and pepper. Squeeze over the lemon juice.
5. Toss and serve.