Broad Bean Salad with Radishes

Summary

Ingredients

• 300 g broad beans (broad beans), cooked
• 3 potato (s)
• 2 spring onions, with green
• 5 large radishes
• Cucumber (s), 1/3 it
• 2 small lettuce heads (romaine lettuce)
• 1 bunch herbs, fresh (e.g. basil, parsley, dill)
• 100 g feta cheese
• 4 teaspoons vinegar (apple cider vinegar)
• 1 tablespoon apple juice
• 0.5 teaspoon ½ mustard
• 2 tablespoon olive oil
• 1 tablespoon oil (sunflower oil)
• pepper
• salt
• some savory, dried

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Instructions

1. Cook the potatoes al dente with a little salt.
2. In the meantime wash the vegetables. Finely chop the onions. Halve the radishes and cut into slices. Halve the cucumber lengthways and cut into slices.
3. For the dressing, mix together apple cider vinegar, apple juice, mustard, salt and pepper and the savory. Then beat in the two types of oil well.
4. Drain and peel the boiled potatoes, then cut into small cubes. Mix with the vegetables in a bowl and pour the dressing on top. Let it steep for about 30 minutes.
5. In the meantime, dice the feta cheese and finely chop the fresh herbs. Release the lettuce leaves and cut in half as desired. Line the plates with it.
6. Mix the herbs and ¾ of the feta cheese into the drawn salad. Arrange the broad bean salad on the plates lined with romaine lettuce and sprinkle with the remaining feta cheese.
7. The salad tastes delicious even without feta. Instead of 2 spring onions you can also use 3 spring onions or 1 table onion.
8. The salad is enough for four people as a side dish.
9. As a main course, it is enough for 2 people.