Thick bean-cucumber salad with feta

Name: Thick bean-cucumber salad with feta
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6 Stem(s) Oregano; 6 TABLESPOONS good olive oil; 400 g creamy feta; 4 TABLESPOONS Pumpkin seeds; 1.2 kg broad beans; 7-10 Tbsp salt, pepper, sugar; 2 (approx. 700 g) Cucumbers; 4 TABLESPOONS White wine vinegar

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

6 Stem(s) Oregano
6 TABLESPOONS good olive oil
400 g creamy feta
4 TABLESPOONS Pumpkin seeds
1.2 kg broad beans
7-10 Tbsp salt, pepper, sugar
2 (approx. 700 g) Cucumbers
4 TABLESPOONS White wine vinegar

Directions

1
Wash oregano, shake dry and pluck off leaves. Spread oregano and 3 tbsp. oil on the feta, cover and chill for approx. 30 minutes. Roast pumpkin seeds in a pan without fat. Take them out and let them cool down.
2
Remove the broad beans from the pods and blanch them in boiling salted water for about 4 minutes. Drain, rinse and carefully press the beans out of the skin.
3
Wash the cucumbers, cut them in half lengthwise and scrape out the seeds with a tablespoon. Cut the cucumbers into slices. For the dressing mix vinegar, salt, pepper and 1 teaspoon sugar. Fold in 3 tbsp. oil.
4
Mix dressing with bean seeds and cucumber. Covered and let stand for about 20 minutes.
5
Season salad with salt and pepper. Arrange in a bowl. Spread the feta cheese on the salad. Serve sprinkled with pumpkin seeds.