Bean salad with bacon and feta

Name: Bean salad with bacon and feta
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 750 g small new potatoes; 1.5 kg green beans; 100 g Breakfast bacon (Bacon); 2 TABLESPOONS Sugar; 150 ml white balsamic vinegar; 1 coated Tsp Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 TABLESPOONS Olive oil; 1 (approx. 250 g) Vegetable Onion; 300 g Feta cheese; 1 collar Basil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

750 g small new potatoes
1.5 kg green beans
100 g Breakfast bacon (Bacon)
2 TABLESPOONS Sugar
150 ml white balsamic vinegar
1 coated Tsp Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 TABLESPOONS Olive oil
1 (approx. 250 g) Vegetable Onion
300 g Feta cheese
1 collar Basil

Directions

1
Wash the potatoes thoroughly and cook for 15-20 minutes. Clean, wash and chop the beans. Steam them covered in little boiling salted water for about 10 minutes. Quench both and drain. Fry bacon until crispy.
2
Drain on kitchen paper.
3
For the marinade, lightly caramelise the sugar in the hot bacon fat. Add 150 ml water, vinegar and stock, bring to the boil. Simmer for 3-4 minutes. Season strongly with salt and pepper. Fold in the oil. Cut potatoes in half and mix with the beans into the marinade.
4
Leave to soak for at least 30 minutes.
5
Peel and roughly dice the onion. Crumble bacon and feta. Wash basil and pluck off leaves. Mix everything into the potatoes. Leave to stand for about 45 minutes. Flavour again and serve.