600 g (21 oz) green beans
1 red onion
100 g (2 ½ oz) Violife Greek white
1 dl (½ cup) black olives
50 g (2 oz) parsley leaves
½ lemon
2 tbsp pine nuts
Salt to taste
Cook the green beans. Peel and slice the red onion. Rinse and chop the parsley leaves. Cut the Greek white cheese into cubes. Roast the pine nuts in a dry frying pan until they get some color. Squeeze the lemon. Mix everything together and season with salt.