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Lukewarm Tuscan Cannellini Bean Salad | With Oven-Roasted Leek & Goat Cheese
(0)
30 min
Quick
Gurkerl Küche
Ein eleganter, aromatischer Herbstsalat aus der Toskana: Zarte weiße Cannellini-Bohnen treffen auf im Backrohr sanft karamellisierten Lauch, frischen Rucola und im Ofen leicht erwärmte Ziegenkäsetaler. Vollendet mit knackigen Walnüssen und einem warmen Honig-Balsamico-Dressing – vollwertig, proteinreich und wunderbar wärmend.
Preparation method
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Thoroughly wash the leek, remove wilted outer leaves, and cut the stalks into rings approx. 2–3 cm thick.
Spread the leek pieces onto the baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt, pepper, and the plucked thyme leaves. Roast in the preheated oven for 18–20 minutes until the leek is tender, lightly browned, and caramelized. In the last 5 minutes, place the sliced goat cheese log onto the baking sheet and warm gently.
In the meantime, toast the walnuts in a small dry pan over medium heat for 3–4 minutes until golden brown and fragrant. Then set aside and roughly chop.
Chef's tip
Tip: If you like your goat cheese extra creamy, you can fold it into the still-hot roasted leek right at the end, so that it melts slightly and forms a deliciously creamy sauce around the beans.
Ingredients
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