Bean and matjes salad with tomato and dill vinaigrette

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in plenty of boiling water for 20 minutes. Wash the beans, drain them, clean them and, depending on their size, break through 1 or 2 times. Cook in little boiling salted water for 10-15 minutes. Place the finished beans in ice water for a few minutes, then drain on a sieve. Remove the skin from the potatoes. Let the potatoes cool down a little and cut them into slices. Cut the tails off the maties and cut the fillets diagonally into pieces. For the vinaigrette, wash the cherry tomatoes, drain and cut them into quarters. Peel the onion and cut into fine cubes. Wash the dill, dab dry and cut finely. Mix vinegar, salt and pepper. Whip oil into it, then add dill (up to 1 tablespoon), onions and tomatoes to the vinaigrette. Mix the beans, matie and potatoes in a bowl with the vinaigrette. Allow to steep until serving. Arrange on plates and serve sprinkled with the remaining dill

2. 2

   Cutlery + fish shape: Haymann

3. 3

   Sieve: Mouth Enamel