Green bean and tomato salad

Name: Green bean and tomato salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Potato; 400 g green beans; 7-10 Tbsp Salt; 4 TABLESPOONS Olive oil; 2 TABLESPOONS White wine vinegar; 4 TABLESPOONS clear broth (instant); 1 TABLESPOON chopped fresh thyme (alternatively dried); 7-10 Tbsp Pepper; 200 g cherry tomatoes; 2 Onions; 1/2 Picking salad; 200 g Sheep's cheese

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Potato
400 g green beans
7-10 Tbsp Salt
4 TABLESPOONS Olive oil
2 TABLESPOONS White wine vinegar
4 TABLESPOONS clear broth (instant)
1 TABLESPOON chopped fresh thyme (alternatively dried)
7-10 Tbsp Pepper
200 g cherry tomatoes
2 Onions
1/2 Picking salad
200 g Sheep's cheese

Directions

1
Wash the potatoes and cook them in their skins in boiling water for about 20 minutes. Clean, wash and halve the beans and cook in boiling salted water for 15-20 minutes. Drain potato, peel and press through a potato press. Add oil, vinegar and stock and mix well. Season with thyme, salt and pepper. Drain the beans, rinse with cold water and leave to cool.
2
Clean, wash and halve the tomatoes. Peel onions and cut into thin rings. Clean, wash and pat dry the picking salad. Pluck into bite-sized pieces. Mix beans, tomatoes, onions and picking salad, arrange on plates. Crumble feta cheese over it, sprinkle with potato vinaigrette