Beans, Tomatoes and Goat Cheese Salad
A simple salad, perfect as a meal on a warm late summer’s day. You can soak and cook dried beans yourself, which gives you the chance to use more interesting varieties.
But if you're short on time, a tin or jar of beans (like kidney beans, white beans or borlotti beans) works just as well for a quick meal.
Serves 4
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Ingrediënten
• 500g mixed fresh green beans
• 250g dried beans
• A few sprigs of thyme and 2 bay leaves
• 250g cherry tomatoes
• 2–3 spring onions
• Small bunch of flat-leaf parsley
• 100g goat cheese
For the dressing
• 2 tsp wholegrain mustard
• Juice of half a lemon
• 4 tbsp olive oil
• 1 clove of garlic, crushed
• Sea salt
• Freshly ground black pepper
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Bereiding
12 hours in advance (or the night before): Soak the dried beans in plenty of water and leave to soak for at least 12 hours.
Drain and rinse the soaked beans, then cook them in fresh water with the thyme and bay leaves. (Don’t add salt.) Simmer gently for 40–60 minutes, or until cooked to your preferred bite. Drain, and discard the thyme and bay leaves.
For a faster version, simply use a jar or tin of beans instead.
Top and tail the fresh green beans, cut into smaller pieces if you like, rinse, and cook for 5–7 minutes until just tender.
Wash and slice the spring onions, halve the cherry tomatoes, and roughly chop the parsley (set a little aside for garnish).
Mix all the vegetables together in a large bowl.
Whisk together the dressing ingredients and toss with the veg. Crumble the goat’s cheese over the top, sprinkle with the reserved parsley, drizzle with a little more olive oil, and finish with a grind of black pepper.