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🥗 Thick Bean Salad with Raw Ham (Pancetta) and Fine Onions

616 kcal · 30 min · 4 servings

Ingredients

• 500 g fresh broad bean seeds
• salt
• 100 g pancetta (sliced)
• 2 garlic cloves
• 2 spring onions
• 2 shallots
• 4 tbsp olive oil
• 3 tbsp white balsamic vinegar
• pepper (from the mill)
• 100 g quark
• basil (for garnishing)

Instructions

1. 1. Bring water to a boil and add some salt.
2. 2. Cook the beans in the salted water for about 10 minutes until they are tender.
3. 3. Cut the pancetta into thick strips.
4. 4. Peel the garlic cloves and chop them finely.
5. 5. Wash the spring onions and slice them into rings.
6. 6. Peel the shallots and slice them into rings as well.
7. 7. Heat 3 tablespoons of oil in a pan.
8. 8. Sauté the white parts of the spring onions, the shallot rings, and the pancetta in the hot oil for 2 to 3 minutes until golden brown.
9. 9. Add the drained beans to the pan.
10. 10. Mix everything with the balsamic vinegar.
11. 11. Season the mixture with salt and pepper.
12. 12. Let the mixture cool down to lukewarm.
13. 13. Divide the quark among small plates.
14. 14. Drizzle the quark with the remaining oil.
15. 15. Season the quark with a little pepper.
16. 16. Taste the salad again and adjust the seasoning with salt and pepper.
17. 17. Garnish the salad with the green parts of the spring onions and fresh basil.
18. 18. Serve the salad together with the quark.

Nutrition per serving

• kcal: 616
• Protein: 32 g · Fett/Fat: 30 g · Carbs: 54 g