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Mediterranean Borlotti Bean Salad | With Feta & Arugula
(0)
20 min
Quick
Gurkerl Küche
Ein herrlich aromatischer Hauptspeisensalat nach toskanischer Art: cremige Borlotti-Bohnen treffen auf süße Paradeiser, würzigen Feta und nussigen Rucola. Im Backrohr geröstete Pinienkerne und eine feine Kräuter-Vinaigrette runden diesen proteinreichen Sommersalat perfekt ab.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Spread the pine nuts on a baking sheet lined with baking paper and toast in the hot oven for 4 to 5 minutes until golden brown. Then remove and let cool briefly.
Drain the borlotti beans in a colander, rinse thoroughly with cold water, and drain well.
Halve or quarter the tomatoes. Peel the red onion and cut into thin slices. Wash the arugula and fresh basil and spin dry. Roughly tear the basil leaves.
Chef's tip
The salad tastes particularly flavorful warm: If you cook dried borlotti beans yourself, mix them with the dressing while still lukewarm.
For an even fruitier flavor, you can also cut a few sun-dried tomatoes into fine strips and mix them in.
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