Warm Bean Salad with dill and goat cheese

Name: Warm Bean Salad with dill and goat cheese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g green beans; 7-10 Tbsp salt, sugar, pepper; 2 can(s) (425 ml each) large white beans; 1 Organic Lemon; 1 big onion; 1 Garlic clove; 5 TABLESPOONS Olive oil; 5 TABLESPOONS White wine vinegar; 1 collar (approx. 50 g) Arugula; 2 Federation Dill; 150 g Fresh goat cheese roll; 1⁄2-1 Tsp dried chili flakes

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g green beans
7-10 Tbsp salt, sugar, pepper
2 can(s) (425 ml each) large white beans
1 Organic Lemon
1 big onion
1 Garlic clove
5 TABLESPOONS Olive oil
5 TABLESPOONS White wine vinegar
1 collar (approx. 50 g) Arugula
2 Federation Dill
150 g Fresh goat cheese roll
1⁄2-1 Tsp dried chili flakes

Directions

1
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.
2
Wash the lemon hot, dry and finely grate the peel. Squeeze the lemon. Peel onion and garlic and dice very finely.
3
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.
4
Bring to the boil and simmer for about 2 minutes, season with salt and pepper. Mix the hot vinaigrette with all the beans.
5
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.
6
Flatbread tastes good with it.