Summer salad with beans, peppers, frisee and sheep's cheese yoghurt dressing

Name: Summer salad with beans, peppers, frisee and sheep's cheese yoghurt dressing
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g green beans; 7-10 Tbsp Salt; 150 g Whole milk yoghurt; 3 TABLESPOONS Wine vinegar; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 100 g Sheep's cheese; 1 Onion; 1 red pepper; 150 g Frisée salad

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g green beans
7-10 Tbsp Salt
150 g Whole milk yoghurt
3 TABLESPOONS Wine vinegar
7-10 Tbsp Pepper
1 TABLESPOON Honey
100 g Sheep's cheese
1 Onion
1 red pepper
150 g Frisée salad

Directions

1
Wash and clean the beans and halve them according to size. Cook in boiling salted water for 10-12 minutes. Pour the beans into a sieve and rinse immediately in ice water. In the meantime, mix yoghurt and vinegar for the dressing and season to taste with salt, pepper and honey.
2
Crumble the cheese and stir into the dressing. Peel onion and cut into rings. Clean and wash the bell peppers and cut them into rings. Clean and wash the frisée, spin dry and pluck into bite-sized pieces.
3
Arrange salad in a bowl and drizzle with sauce.