Bean and feta cheese salad with flat bread

Name: Bean and feta cheese salad with flat bread
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Beans; 7-10 Tbsp Salt; 1 Onion; 2 Tomatoes; 125 g Sheep's cheese; 1 Garlic clove; 4 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 1/2 TEASPOON dried herbs of Provence; 4 TABLESPOONS Olive oil; 1/4 (approx. 125 g) Flatbread; 2 TEASPOONS Herb Butter; 7-10 Tbsp Lemon and mint

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Beans
7-10 Tbsp Salt
1 Onion
2 Tomatoes
125 g Sheep's cheese
1 Garlic clove
4 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
1/2 TEASPOON dried herbs of Provence
4 TABLESPOONS Olive oil
1/4 (approx. 125 g) Flatbread
2 TEASPOONS Herb Butter
7-10 Tbsp Lemon and mint

Directions

1
Clean and wash the beans, cut them into bite-sized pieces. Cook in boiling salted water for 15 minutes, rinse with cold water and drain. In the meantime peel onion and cut into thin slices.
2
Wash, clean, quarter and seed the tomatoes. Cut the flesh into slices. Dice sheep's cheese. For the marinade, peel the garlic and press it through a garlic press. Mix lemon juice, salt, pepper, dried herbs and garlic.
3
Add oil. Mix the beans, onion, tomato and cheese with the marinade and let it stand for a while. Cut flat bread into pieces, roast, cut into pieces and spread with herb butter. Arrange salad and bread on plates garnished with lemon and mint.