Cucumber salad with pumpkin seed oil, beans and feta cheese

Name: Cucumber salad with pumpkin seed oil, beans and feta cheese
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g creamy sheep's cheese; 5-6 Stem(s) Oregano; 7-10 Tbsp Pepper from the mill; 4 TABLESPOONS Olive oil; 4 TABLESPOONS Pumpkin seeds (approx. 15 g each); 300 g frozen green beans; 700 g Baby cucumbers; 4 TABLESPOONS Essig White Balsamic; 1 TABLESPOON Sugar; 1 TABLESPOON Pumpkin seed oil; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400 g creamy sheep's cheese
5-6 Stem(s) Oregano
7-10 Tbsp Pepper from the mill
4 TABLESPOONS Olive oil
4 TABLESPOONS Pumpkin seeds (approx. 15 g each)
300 g frozen green beans
700 g Baby cucumbers
4 TABLESPOONS Essig White Balsamic
1 TABLESPOON Sugar
1 TABLESPOON Pumpkin seed oil
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Drain the feta cheese. Wash oregano, shake dry, pluck off leaves. Put the feta cheese in a small bowl. Season with pepper. Add olive oil. Add the oregano, except for a little bit for garnishing, and cover and chill for about 1 hour
2
In the meantime, roast pumpkin seeds in a pan without fat for 2-3 minutes while turning. Let them cool down on a flat plate. Cook the bean seeds in boiling water for about 4 minutes. Drain and quench. Remove the beans from the skin. Wash the cucumbers and rub dry. Cut lengthwise in half, scrape out the core. Cut cucumbers into slices. Mix vinegar and sugar. Pumpkin seed and sunflower oil in a thin stream. Add beans and cucumber slices. Mix everything well. Season with salt and pepper. Cover and let it stand for about 30 minutes.
3
Season salad with salt and pepper. Arrange in a bowl. Crumble feta cheese over the salad. Sprinkle with pumpkin seeds and remaining oregano
4
Waiting time approx. 45 minutes