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Mediterranean Borlotti Bean Salad | With Baked Goat Cheese
(0)
25 min
Quick
Gurkerl Küche
Ein mediterraner Gaumenschmaus für den Spätsommer: Zarte Borlotti-Bohnen treffen auf knackigen Rucola, im Backrohr karamellisierten Ziegenkäse mit frischen Feigen und geröstete Walnüsse.
Ingredients
Preparation method
Preparation & Oven
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper. Wash and quarter the figs. Cut the goat cheese log into approx. 1.5 cm thick slices. Place the goat cheese and figs on the baking sheet, drizzle with 1 tbsp of honey, and sprinkle with fresh thyme. Bake in the oven for 8–10 minutes until the goat cheese is lightly browned and creamy.
Toast the walnut kernels in a non-stick pan without fat over medium heat for 2–3 minutes until fragrant, then coarsely chop and set aside.
Salad Base & Plating
Rinse the borlotti beans in a sieve with cold water and drain well. Peel the red onion and cut into thin strips. Wash the arugula and spin dry.
Chef's tip
For even more Mediterranean freshness, you can refine the salad with a little freshly grated organic lemon zest.
As a vegan alternative, the goat cheese can easily be replaced with vegan feta or marinated plain tofu.
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