Herb seitling bean salad

Name: Herb seitling bean salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 stem(s) Thyme; 1 pack of Multi-grain bread roll (4 pieces ; 330 g); 1 TABLESPOON grated hard cheese (e.g. pecorino cheese); 7 TABLESPOONS Olive oil; 1 can(s) (425 ml) Chickpeas; 7-10 Tbsp Salt; 7-10 Tbsp Chili Flakes; 1 package (300 g) frozen broad beans; 300 g green beans; 2 Shallots; 4 TABLESPOONS light balsamic vinegar; 1 TEASPOON Sugar; 7-10 Tbsp Pepper from the mill; 300 g Herb Seedlings; 4 discs Bacon (à approx. 10 g); 1/2 bunch flat leaf parsley; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 stem(s) Thyme
1 pack of Multi-grain bread roll (4 pieces ; 330 g)
1 TABLESPOON grated hard cheese (e.g. pecorino cheese)
7 TABLESPOONS Olive oil
1 can(s) (425 ml) Chickpeas
7-10 Tbsp Salt
7-10 Tbsp Chili Flakes
1 package (300 g) frozen broad beans
300 g green beans
2 Shallots
4 TABLESPOONS light balsamic vinegar
1 TEASPOON Sugar
7-10 Tbsp Pepper from the mill
300 g Herb Seedlings
4 discs Bacon (à approx. 10 g)
1/2 bunch flat leaf parsley
baking paper

Directions

1
For the bread plaits, wash the thyme, shake dry and scrape the leaves off the stalks. Cut each roll into 3 pieces of about the same size. Shape each of these into rolls of about 22 cm in length. Weave 3 rolls each into a plait.
2
Press the ends together. Place the pastry plaits on a baking tray lined with baking paper. Sprinkle with thyme and cheese. Sprinkle with 1 tablespoon of oil and bake in a preheated oven
3
manufacturer) bake for about 15 minutes until golden brown
4
In the meantime, pour the chickpeas into a sieve and drain well. Heat 2 tablespoons of oil in a frying pan. Fry the chickpeas in it while turning for about 5 minutes at medium heat. Season with salt and chilli flakes.
5
Let it cool down on a flat plate.
6
Meanwhile cook the broad beans in boiling salted water for about 6 minutes. Drain and rinse with cold water. Press the beans out of the skin. Clean green beans and cook in boiling salted water for about 8 minutes.
7
Pour off, rinse with cold water and drain. Remove bread plaits from the oven and let them cool down.
8
Peel and finely dice the shallots. Mix vinegar with sugar and shallots, add green and broad beans and mix in. Season to taste with salt and pepper and let it soak through. Clean and slice the mushrooms.
9
Leave the bacon in a large coated pan until crispy. Drain on kitchen paper. Add 4 tablespoons of oil to the frying fat and fry the mushrooms for about 4 minutes, turning them over. Season with salt and pepper.
10
Add the mushrooms and frying fat to the beans and mix. Wash parsley, shake dry and chop coarsely. Mix into the salad and arrange on plates. Coarsely crumble the bacon and sprinkle over the salad with chickpeas and chilli flakes.
11
Add some bread plaits.