Turkish Bean Salad with Sheep Cheese

Summary

Ingredients

• 1 can beans, thick, green, Turkish, 550 g in brine
• 75 g sheep cheese
• 2 tablespoon ajvar, milder or hotter
• 3 leaves mint, fresh
• 0.5 teaspoon ½ salt
• 1 pinch (s) sugar
• 1 teaspoon olive oil
• 1 teaspoon balsamic vinegar, creamier

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Instructions

1. Remove the firm skin from the beans. Put in a bowl with a lid. Cut the sheep`s cheese into small cubes. Finely chop the mint. Add both to the beans.
2. Make the dressing from the remaining ingredients and stir very smoothly with a whisk. Pour over the salad and let it steep for about 2 hours. Turn the bowl upside down from time to time.