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🥗 Sun-dried tomato salad with white beans and grilled onions

522 kcal · 30 min · 4 servings

Ingredients

• 200 g small tomatoes (5 small tomatoes)
• 1 sprig basil
• 1 small garlic clove
• 3 tbsp olive oil (preferably lemon olive oil)
• salt
• pepper
• cane sugar
• 1 small onion
• 2 tbsp red wine vinegar
• 425 g white beans (drained weight, can)
• 50 g arugula (0.5 bunch)
• 2 slices Parma ham
• 4 grissini (preferably whole grain)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut out the hard stem areas in a wedge shape.
3. 3. Cut the tomatoes in half crosswise.
4. 4. Carefully remove the seeds with a spoon.
5. 5. Wash the basil.
6. 6. Shake the basil dry.
7. 7. Pluck the leaves from the stems.
8. 8. Finely chop the basil leaves.
9. 9. Peel the garlic clove.
10. 10. Slice the garlic into thin pieces.
11. 11. Place the chopped basil and garlic slices in a small bowl.
12. 12. Drizzle a few drops of olive oil over them.
13. 13. Season the mixture with salt and pepper.
14. 14. Add a pinch of sugar.
15. 15. Mix the ingredients well.
16. 16. Spread the seasoned garlic-basil mixture onto the tomato halves.
17. 17. Preheat the oven.
18. 18. Place the tomatoes cut-side up on an oven rack.
19. 19. Dry the tomatoes at 110 degrees Celsius for 2 hours.
20. 20. Remove the tomatoes from the oven.
21. 21. Let the tomatoes cool down completely.
22. 22. Peel the onion.
23. 23. Cut the onion into 5 millimeter thick slices.
24. 24. Heat a grill pan.
25. 25. Grease the hot grill pan with a little oil.
26. 26. Place the onion slices in the pan.
27. 27. Grill the onions at not too high heat.
28. 28. Grill each side for 4 to 5 minutes until golden brown.
29. 29. Place the grilled onion slices in a bowl.
30. 30. Add vinegar to the onions.
31. 31. Rinse the white beans under cold water.
32. 32. Let the beans drain well.
33. 33. Add the drained beans to the onion slices.
34. 34. Add the cooled, dried tomatoes.
35. 35. Add the remaining olive oil.
36. 36. Mix all ingredients thoroughly.
37. 37. Season the salad finally with salt and pepper.
38. 38. Clean the arugula.
39. 39. Wash the arugula.
40. 40. Spin-dry the arugula.
41. 41. Place the arugula in the salad bowls.
42. 42. Place the bean salad on top of the arugula bed.
43. 43. Halve the ham slices.
44. 44. Wrap the grissini around the ham pieces.
45. 45. Serve the ham-grissini with the salad.

Nutrition per serving

• kcal: 522
• Protein: 41 g · Fett/Fat: 27 g · Carbs: 26 g