Greek Summer Salad with Scarlet Runner Beans and Kefalotiri

This super fresh-tasting salad features a plentitude of crisp ingredients and aromatic herbs. It’s secret star are the intensely colored scarlet runner beans from Greece. Sugar snap peas, peppers, celery and fresh cucumber add a lot of „bite“.

The salad tastes best when the ingredients are very fresh and it’s served right away.

Sanni

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Ingredients:

  • 200 grams of scarlet runner beans, soaked overnight
  • 100 grams of chickpeas, soaked overnight
  • 200 grams of sugar snap peas
  • 2 stalks of celery
  • 1/2 English cucumber, cut into slices
  • 1/2 yellow pepper, cut into strips
  • 1/2 red pepper, cut into strips
  • 1/2 green pepper, cut into strips
  • 1 Belgian endive, sliced
  • 4 small tomatoes, cut into quarters
  • 3 teaspoons of capers, roughly chopped
  • 100 grams of Kalamata olives, stoned
  • 200 grams of Kefalotiri, cut into bite-sized pieces
  • 1/2 bunch of fresh parsley
  • 1/2 bunch of fresh basil
  • 4 to 5 branches of fresh mint
  • 5 branches of fresh tarragon
  • juice of 1 lemon
  • ca. 100 ml of Greek olive oil
  • 2 to 3 tablespoons of Dijon honey mustard
  • 1 to 2 teaspoons of maple syrup
  • freshly ground mountain pepper
  • sea salt

Preparation:

  1. Rinse the soaked runner beans and chickpeas in cold water. Place in a pot, cover with cold water and bring to the boil. Let simmer until al dente for approximately 25 minutes.
  2. Strain and rinse with cold water until completely cooled down. Let well drip off and pat dry.
  3. Wash all the the vegetables and pat dry.
  4. Cut off tips and any greens, discard. Cut the stalks into slices.
  5. Cut the half cucumber lengthwise and remove the seeds with the help of a teaspoon. Cut into slices.
  6. Remove the membrane and seeds from the peppers. Cut into strips.
  7. Cut the Belgian endive into slices. Wash and dry.
  8. Wash and dry the tomatoes, then cut into quarter.
  9. Rinse the capers in cold water and pat dry. Chop roughly.
  10. Cut the Kefalotiri into bite-sized pieces.
  11. Wash and dry the herbs. Pick the leaves of the stems. Finely chop the leaves (does not need to be too fine).
  12. Prepare a vinaigrette from the lemon juice, Dijon mustard, maple syrup, olive oil, sea salt and pepper.
  13. Combine all the ingredients in a large bowl. Pour the vinaigrette over it and add the herbs. Mix gently.
  14. Serve very fresh.

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