Bean and tomato salad with roasted goat cheese parcels

AUTHOR
Melissa Olsen
DIFFICULTY
very easy
RATING
4 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 800 g Frozen beans
  • 7-10 Tbsp salt, pepper, sugar
  • 2–3 Shallots
  • 5 TABLESPOONS dark balsamic vinegar
  • 5 TABLESPOONS good olive oil
  • 250 g cherry tomatoes
  • 2 stem(s) Oregano
  • 2 (150 g each) Rolls of goat's cream cheese
  • 12 discs Bacon (breakfast bacon)

Directions

  1. 1

    For the salad, cover the frozen beans and cook them in little boiling salted water for about 10 minutes. Peel and chop the shallots. Mix vinegar with salt, pepper and 1 pinch of sugar. Fold in the oil.

  2. 2

    Stir in the shallots. Wash and halve the tomatoes. Wash oregano, shake dry and pluck off the leaves.

  3. 3

    Drain beans, rinse with cold water for 1-2 minutes, then drain. Mix with tomatoes, oregano and vinaigrette. Season to taste.

  4. 4

    Cut the goat's cheese into 6 slices and wrap each with 1 slice of bacon. Heat a pan without fat. Fry the goat's cheese parcels for 2-3 minutes on each side until the bacon is crispy. Take out.

  5. 5

    Serve with the salad. Serve with toasted bread.

Nutrition Facts

KCAL
520 kcal
CARBS
16 g
FATS
39 g
PROTEINS
22 g