Sliced bean salad with turkey skewers

Name: Sliced bean salad with turkey skewers
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g Cutting beans; 250 g Potatoes; 7-10 Tbsp Salt; 1 can(s) (425 ml, 400 g, 250 g) Kidney Beans; 1/2 Vegetable Onion; 150 g Sheep's cheese; 3 TABLESPOONS White wine vinegar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp white pepper; 6 TABLESPOONS Olive oil; 50 g black olives in discs (from the glass); 500 g Turkey escalope; 7-10 Tbsp Giros spice salt; 2 TABLESPOONS Olive oil; 7-10 Tbsp two stems of thyme; 7-10 Tbsp wooden skewers

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g Cutting beans
250 g Potatoes
7-10 Tbsp Salt
1 can(s) (425 ml, 400 g, 250 g) Kidney Beans
1/2 Vegetable Onion
150 g Sheep's cheese
3 TABLESPOONS White wine vinegar
2 TABLESPOONS Lemon juice
7-10 Tbsp white pepper
6 TABLESPOONS Olive oil
50 g black olives in discs (from the glass)
500 g Turkey escalope
7-10 Tbsp Giros spice salt
2 TABLESPOONS Olive oil
7-10 Tbsp two stems of thyme
7-10 Tbsp wooden skewers

Directions

1
Clean, wash and cut the beans diagonally into pieces. Peel and wash potatoes. Cut into small cubes. Cook the beans in boiling salted water for about 10 minutes, add the potatoes after 2 minutes and cook them.
2
Rinse kidney beans cold and drain. Peel onion and cut roughly into strips. Crumble the feta cheese. Drain beans and potatoes and chill. Mix vinegar, lemon juice, salt and pepper, stir in olive oil.
3
Mix the beans, potatoes, onion, sheep's cheese and olives with the marinade and leave to stand for approx. 30 minutes. For the skewers, rinse meat cold and pat dry. Cut into cubes and place on wooden skewers.
4
Season with Giros seasoning salt and fry in hot oil all around for about 10 minutes. Sprinkle with thyme leaves. Arrange skewers on the salad.