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Mediterranean Borlotti Bean Salad | With Baked Goat Cheese
(0)
25 min
Quick
Gurkerl Küche
Ein herrlich aromatischer mediterraner Hauptspeisensalat: Cremige Borlotti-Bohnen treffen auf süße Kirschtomaten, knackigen Rucola und im Backrohr mit Honig und Thymian gratinierten Ziegenkäse. Abgerundet mit gerösteten Walnüssen und feinem Balsamico-Dressing.
Ingredients
Preparation method
Preparation & oven
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper.
Cut the goat cheese log into approx. 1.5–2 cm thick slices and place them on the baking sheet. Drizzle with half of the liquid honey and sprinkle with fresh thyme leaves. Bake in the preheated oven for approx. 8–10 minutes until the goat cheese is warm and the edges are lightly golden brown and caramelized.
Bean salad & dressing
Rinse the borlotti beans in a colander under cold water and drain well. Wash and halve the cherry tomatoes. Peel, halve, and thinly slice the red onion. Wash the arugula and spin dry.
Chef's tip
Flavor tip: Mix the bean salad with the dressing 10–15 minutes before serving – this allows the borlotti beans to perfectly absorb the delicate balsamic flavor.
Serving suggestion: Serve with crusty baguette or ciabatta to mop up the delicious dressing from the bowl.
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