Clean, wash and cut the green beans into pieces. Cook in boiling salted water for about 8 minutes. Quench cold and drain. Rinse white beans and drain well as well.
Wash the lemon hot, dry and finely grate the peel. Squeeze the lemon. Peel onion and garlic and dice very finely.
Heat the oil in a pan. Sauté the onion and garlic in it. Sprinkle with 1 tbsp. sugar and allow to caramelize slightly. Deglaze with lemon juice and vinegar while stirring. Add lemon zest.
Bring to the boil and simmer for about 2 minutes, season with salt and pepper. Mix the hot vinaigrette with all the beans.
Clean the rocket, shake dry, wash and drain. Wash the dill, shake dry and chop finely. Fold into the beans. Crumble the goat's cheese and mix in loosely with the chilli flakes.
Flatbread tastes good with it.