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🥗 Fresh Bean and Peach Salad with Goat Cheese

308 kcal · 30 min · 4 servings

Fresh Bean and Peach Salad with Goat Cheese Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the beans.
  2. 2. Trim the hard ends off the beans.
  3. 3. Cut the beans in half or into small thirds.
  4. 4. Place the beans and the bean herb in a pot with boiling salted water.
  5. 5. Cook the beans for 8 to 10 minutes.
  6. 6. Remove the pot from the heat.
  7. 7. Rinse the beans briefly with cold water to stop the cooking process.
  8. 8. Let the beans drain well in a colander.
  9. 9. Pour hot water over the peaches.
  10. 10. Rinse the peaches briefly with cold water.
  11. 11. Peel the peaches, as the skin should now come off easily.
  12. 12. Cut the peaches in half.
  13. 13. Remove the pits from the peach halves.
  14. 14. Cut the peach flesh into wedges.
  15. 15. Wash the lemon under hot water.
  16. 16. Pat the lemon dry with a cloth.
  17. 17. Grate the lemon peel into fine strips (zest).
  18. 18. Squeeze the juice from the lemon.
  19. 19. Mix 2 tablespoons of lemon juice with the lemon zest.
  20. 20. Add the mustard to the lemon mixture.
  21. 21. Add 4 tablespoons of oil to the mixture.
  22. 22. Season the dressing mixture with salt and pepper.
  23. 23. Wash the spring onions.
  24. 24. Remove the dry tips of the spring onions.
  25. 25. Slice the spring onions into thin rings.
  26. 26. Cut the goat cheese into 1 cm thick slices.
  27. 27. Brush a baking dish with the remaining oil.
  28. 28. Place the cheese slices in the dish with some space between them.
  29. 29. Preheat the oven to 200 °C (convection 180 °C; gas: setting 3).
  30. 30. Bake the cheese in the preheated oven for about 5 minutes.
  31. 31. Gently mix the drained beans with the peach wedges.
  32. 32. Add the spring onion rings to the bean-peach mixture.
  33. 33. Add the dressing to the mixture and mix everything lightly.
  34. 34. Divide the salad mixture onto 4 plates.
  35. 35. Place the baked cheese slices on top of the salad.
  36. 36. Serve the salad immediately.

Nutrition per serving