Bean and nectarine salad

Bean and nectarine salad

Total: 1 hr 10 Min. | Active: 30 Min.
lactose-free, gluten-free
Nutritional value / person: 337 kcal
, Fat: 24 g
, Carbohydrate: 13 g
, Protein: 15 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Beans

500 g Runner beans (e.g. ProSpecieRara Blauhilde)
2 tbsp sunflower oil
1 tsp lemon juice
4 garlic cloves, squeezed
½ tsp salt

Dressing

1 tbsp coarse-grain mustard
3 tbsp lemon juice
4 tbsp sunflower oil
½ tsp salt
a little pepper

Salad

100 g celery, sliced
2 nectarines, cut into wedges
1 bunch basil, roughly chopped
50 g Sbrinz, shaved into thin strips using a peeler
90 g cured ham, roughly torn
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How it's done

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Beans

In a bowl, mix the beans with the oil, lemon juice and garlic, season with salt and spread on a baking tray lined with baking paper.

To roast

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly. Peel the garlic cloves, place in a bowl, crush with a fork.

Dressing

Add the mustard, lemon juice and oil to the garlic, mix well, season.

Salad

Add the beans, celery, nectarines and basil to the dressing, mix, plate up. Top with the Sbrinz and cured ham.

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