Sheep's cheese salad

Name: Sheep's cheese salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g green beans; 7-10 Tbsp Salt; 6 Tomatoes; 250 g Sheep's cheese; some stem(s) Thyme and rosemary; 100 g black olives; 5 TABLESPOONS Olive oil; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp coarsely ground coloured pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g green beans
7-10 Tbsp Salt
6 Tomatoes
250 g Sheep's cheese
some stem(s) Thyme and rosemary
100 g black olives
5 TABLESPOONS Olive oil
3 TABLESPOONS White wine vinegar
7-10 Tbsp coarsely ground coloured pepper

Directions

1
Clean, wash and possibly halve the beans. Cook in boiling salted water for about 15 minutes. Wash, clean and slice the tomatoes. Dice cheese. Quench beans cold and drain.
2
Pluck the thyme and rosemary leaves from the stalks. Mix vinegar, herbs, salt and pepper and add oil. Arrange beans, tomatoes, feta cheese and olives on a plate. Add the herb vinaigrette.