Summary

Ingredients

• 500 g beans
• 8 tomato (s)
• 2 chicory
• 6 walnuts
• 200 g feta cheese, liht (25%)
• 150 g rocket
• 5 tablespoon olive oil
• 3 tablespoon balsamic vinegar
• 3 cloves garlic
• 1 cube vegetable stock, instant
• Seasoned Salt
• Pepper, freshly ground

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Instructions

1. Wash the beans, clean them, cut them if necessary and simmer them in a saucepan with a little water and the vegetable stock cube until soft.
2. Wash and clean the rocket, wash the chicory, cut out the bitter stalk in the middle in a wedge shape and peel off the individual leaves. Mix together with the rocket in a bowl.
3. Cut tomatoes into thin slices and place on top of the rocket-chicory mixture.
4. Remove the beans from the pot, keeping the vegetable stock.
5. Put the beans on top of the tomatoes in the bowl.
6. Crumble the feta cheese and sprinkle over the beans.
7. Heat the olive oil in a pan, press the garlic cloves, crack and crumble the walnuts and roast them together with the garlic in the hot oil (stirring constantly) until the garlic is lightly brown.
8. Take the pan off the heat, add the balsamic vinegar, season well with herbal salt and pepper. Add about 5 tablespoon of the vegetable stock to the pan and mix everything well.
9. Pour the dressing from the pan over the sheep`s cheese and serve the salad immediately (i.e. lukewarm).
10. 7.5 WW P. and 500 calories per serving.