Bean and tomato salad with roasted goat cheese parcels

Name: Bean and tomato salad with roasted goat cheese parcels
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 800 g Frozen beans; 7-10 Tbsp salt, pepper, sugar; 2–3 Shallots; 5 TABLESPOONS dark balsamic vinegar; 5 TABLESPOONS good olive oil; 250 g cherry tomatoes; 2 stem(s) Oregano; 2 (150 g each) Rolls of goat's cream cheese; 12 discs Bacon (breakfast bacon)

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

hearty,Spring,Meat & Poultry,Salads & Snacks,very easy,Salad,Vegetables,Meat

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

800 g Frozen beans
7-10 Tbsp salt, pepper, sugar
2–3 Shallots
5 TABLESPOONS dark balsamic vinegar
5 TABLESPOONS good olive oil
250 g cherry tomatoes
2 stem(s) Oregano
2 (150 g each) Rolls of goat's cream cheese
12 discs Bacon (breakfast bacon)

Directions

1
For the salad, cover the frozen beans and cook them in little boiling salted water for about 10 minutes. Peel and chop the shallots. Mix vinegar with salt, pepper and 1 pinch of sugar. Fold in the oil.
2
Stir in the shallots. Wash and halve the tomatoes. Wash oregano, shake dry and pluck off the leaves.
3
Drain beans, rinse with cold water for 1-2 minutes, then drain. Mix with tomatoes, oregano and vinaigrette. Season to taste.
4
Cut the goat's cheese into 6 slices and wrap each with 1 slice of bacon. Heat a pan without fat. Fry the goat's cheese parcels for 2-3 minutes on each side until the bacon is crispy. Take out.
5
Serve with the salad. Serve with toasted bread.