Bean salad with smoked trout

Name: Bean salad with smoked trout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g green beans; 150 g Sweet peas; 7-10 Tbsp salt, pepper; 1 Sweet pepper (e.g. orange); 1/2 bunch Radishes; 1 Onion (e.g. red); 1 can(s) (425 ml) white beans; 2 TABLESPOONS Pine nuts; 3-4 Stem(s) Thyme; 4 TABLESPOONS White wine vinegar; 1/2 TEASPOON Vegetable broth; 2 TEASPOONS mustard, 2 tablespoons oil; 7-10 Tbsp some salad leaves; 2 (approx. 125 g) smoked trout fillets

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g green beans
150 g Sweet peas
7-10 Tbsp salt, pepper
1 Sweet pepper (e.g. orange)
1/2 bunch Radishes
1 Onion (e.g. red)
1 can(s) (425 ml) white beans
2 TABLESPOONS Pine nuts
3-4 Stem(s) Thyme
4 TABLESPOONS White wine vinegar
1/2 TEASPOON Vegetable broth
2 TEASPOONS mustard, 2 tablespoons oil
7-10 Tbsp some salad leaves
2 (approx. 125 g) smoked trout fillets

Directions

1
Clean, wash and chop the beans and mangetouts. Cook the beans in boiling salted water for about 12 minutes. Add sugar snap peas and cook for about 3 minutes. Quench both and let them drip off
2
Clean, wash and chop the peppers and radishes. Peel onion, cut into rings. Rinse bean seeds
3
Roast pine nuts. Wash the thyme, pluck. Boil 1/8 l water, vinegar, stock and thyme. Season with mustard, salt and pepper. Stir in oil. Mix marinade and prepared salad ingredients. Wash the lettuce leaves, pluck and fold in. Cut trout into pieces. Arrange on the salad with pine nuts
4
Drink: cool white wine