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Mediterranean Green Bean Salad with Toasted Almonds & Goat Cheese
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20 min
Quick
Gurkerl Küche
Ein eleganter, spätsommerlicher Salat nach mediterraner Art: Knackig blanchierte Fisolen treffen auf saftige Paradeiser, fein gehobelte rote Zwiebeln und zartschmelzenden Ziegenkäse, vollendet mit knusprig gerösteten Mandelblättchen und einem feinen Honig-Zitronen-Dressing. Schnell zubereitet und voll aromatischem Geschmack.
Preparation method
Bring a pot of generously salted water to a boil. Wash the green beans, trim the ends, and halve if desired. Blanch the green beans in boiling water for about 5 to 6 minutes until tender-crisp. Then immediately quench in ice-cold water so they retain their bright green color and crispness, then drain well.
Toast the flaked almonds in a non-stick pan without fat over medium heat for about 2 to 3 minutes until golden brown and fragrant. Allow to cool on a small plate.
Wash and halve the cherry tomatoes. Peel and halve the red onion, and slice or shave into very thin strips. Cut the goat cheese log into bite-sized slices or crumble roughly.
Chef's tip
For a warm version, the goat cheese can also be broiled for 3 to 5 minutes at 200 °C in the oven using the grill function and placed warm onto the salad.
Freshly toasted farmhouse bread or ciabatta pairs wonderfully as a side to soak up the delicious dressing.
Ingredients
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