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Starters, soups and salads 29
Bean salad with tomato sauce and sheep's cheese [Index: ]
MCRC00901853_BO_Bohnensalat_m_roter_Tomatencreme_u_Schafskaese-015_F39MCIM00907272_SE_Bohnensalat_m_roter_Tomatencreme_u_Schafskaese-002MCRC00900635_NF_Bohnensalat_m_roter_Tomatencreme_u_Schafskaese-017_RZ0SaladsVegetablesBeansPreparation methodsSteamingRecipe categoriesStarters, Salads
For 4 servings
Large perforated steamer
BEANS:
700 g green bush beans
3 stems savoury
TOMATO SAUCE:
150 g tomatoes
1-2 garlic cloves
2 dried tomatoes
1-2 tbsp balsamic vinegar
2-3 tbsp olive oil
Salt
Black pepper, freshly ground
IN ADDITION:
100 g sheep's cheese
Per serving
199 kcal, 13 g carbs, 13 g fat, 8 g protein, 1,1 BU
PREPARATION
1. Wash and de-string the beans. Distribute in the perforated steamer and add the savoury. Steam
the beans as indicated.
Universal pan, level 1 and large perforated steamer, level 3SteamingfalseTemperature100 °C100Duration18-25 minutes18
2. Meanwhile, wash the fresh tomatoes and slice them horizontally, remove the seeds and cut the
tomatoes into chunks.
3. Peel the garlic. Purée the tomato chunks, dried tomatoes, garlic, vinegar and oil. Season with salt
and pepper to taste.
4. Put the beans into a shallow dish or onto a plate and brush with the creamy tomato sauce while
still warm. Leave to infuse for at least 10 minutes.
5. Cut the sheep's cheese into small cubes. Before serving, mix half of the cheese into the salad and
arrange the rest on top.
Setting procedure:
Steaming
100 °C
Cooking time: 18-25 minutes
Tip:
The tomato sauce also goes
well with Mediterranean vegetables or pasta
salads. For a thinner sauce, stir in more olive oil.