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Mediterranean Bean and Green Bean Salad | With Baked Feta
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30 min
Quick
Gurkerl Küche
Ein aromatischer, proteinreicher mediterraner Sommersalat mit cremigen weißen Bohnen, knackigen Fisolen, frischen Kirschtomaten und im Backrohr gebackenem warmem Feta.
Ingredients
Preparation method
Preparation & Oven
Preheat the oven to 200 °C top/bottom heat. Place the feta in a small ovenproof dish, drizzle with 1 tsp runny honey, sprinkle with a little dried oregano and pepper, and bake in the preheated oven for approx. 12-15 minutes until soft and golden brown around the edges.
Bring a pot of salted water to the boil. Wash the green beans, trim the ends, and blanch in the boiling water for approx. 4-5 minutes until tender-crisp. Then immediately quench in cold water so they retain their fresh green colour, and drain well.
Preparing the Salad & Serving
Rinse the white beans in a colander under cold water and drain well. Halve the cherry tomatoes, cut the red onion into fine strips, and halve the pitted olives as desired.
Chef's tip
Serving suggestion: Pairs well with crispy baguette or toasted sourdough bread to soak up the aromatic lemon and herb olive oil.
Meal prep: The bean and green bean salad can easily be prepared the day before and marinates nicely in the fridge. Simply warm the feta freshly in the oven just before serving.
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