- 1 tub of Taverna salad cheese natural
- 400 g green beans, preferably deep-frozen
- 100 g baby spinach
For the dressing:
- 1 tbsp rapeseed oil
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 1 tbsp water
- ½ clove of garlic, crushed
- 1 tbsp onion, finely chopped
- Salt and freshly ground
For the spicy nuts:
- 60 g blanched almonds
- 100 g mixed nuts (such as cashew nuts, unsalted pistachios and hazelnuts)
- ½ tsp ground coriander
- ½ tsp chilli powder (optional)
- 1 tbsp soy sauce
- 1 tbsp Honey
Crisp bean salad with salad cheese and spicy nuts
Do you love a good crunchy salad with spices? This is an easy recipe for a bean salad with a touch of strength. The bean salad works as a supper accompaniment, a vegetarian dish or a fresh lunch dish served with a nice chunk of bread.
Boil the beans until they are tender-crisp.
Drain the water and give the beans a quick rinse under the cold tap.
Cut the radishes into paper-thin slices with a vegetable peeler or mandoline and place the slices in ice-cold water – this will make them extremely crisp.
Rinse and dry the spinach and turn it with the beans and the salad cheese.
Shake or beat the dressing and pour it over the bean salad.
Toast the nuts in a dry frying pan until they begin to brown.
Add the spices, honey and soy sauce and stir well so that all the nuts are coated.
Allow the nuts to cool on a sheet of baking paper and then coarsely chop them.
Sprinkle the nuts over the bean salad together with the crisp radish slices just before serving.
Add baked beetroot for a more substantial salad:
Wash the beetroot and wrap in tin foil. Bake at 180°C for approx. 45 min. Allow to cool slightly, remove the peel and cut the beetroot into wedges or coarse chunks.