Spinach-bean salad with tomatoes and feta cheese

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Meanwhile cook the spaetzle in boiling salted water for 2-3 minutes. Drain. Melt butter in the pot. Swivel the spaetzle in it.

2. 2

   Wash the beans, drain well, clean and break through once. Cover the beans and boil them in boiling salted water for about 10 minutes (they should still be firm to the bite). Pour beans onto a sieve, rinse under cold water and let them cool down

3. 3

   Wash the tomatoes, drain them and cut out the stem base. Cut the tomatoes in half. Sprinkle a small baking tray (20 x 38 cm) or an ovenproof dish with sugar and place the tomato halves on the sugar with the cut surface facing down. Grill under the preheated grill for about 5 minutes. Let the tomatoes cool down a little, peel the skin and cut the halves into small pieces

4. 4

   Sort the spinach, wash thoroughly and spin dry. Drain the feta cheese and collect the oil. Mix lemon juice, vinegar, maple syrup, some salt and pepper. Fold in 5 tablespoons of the sheep's cheese oil

5. 5

   Carefully mix beans, tomatoes and spinach and arrange on 4 plates. Spread the feta cheese on top and sprinkle with the vinaigrette

6. 6

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
310 kcal

CARBS
10 g

FATS
25 g

PROTEINS
11 g