Salad with beans, arugula and goat cheese
4 servings
30 minutes
This salad is the embodiment of freshness and harmony of flavors, inspired by Mediterranean culinary traditions. White beans cooked to tenderness serve as a nutritious base for the dish, while sweet roasted peppers add a light smoky note. Peeled tomatoes provide juiciness, and arugula adds a peppery bite. The dressing made from tomato juice, flaxseed oil, basil, and mint highlights the freshness of the ingredients with a light citrus touch. Delicate grilled goat cheese completes the composition, adding richness and a creamy texture to the salad. This salad can be served as a standalone dish or as a side to meat and fish, enjoying its rich and balanced flavor.
1
Soak the beans beforehand (preferably overnight), then boil them until cooked over low heat. Fresh frozen beans can also be used.
- White beans: 250 g
2
Preheat the oven to 240 °C.
3
Clean the peppers from seeds, roast them in a preheated oven, place them in a plastic bag, and tightly seal it. After 10-12 minutes, remove the pepper, peel off the skin, and cut into thin strips.
- Fresh yellow pepper: 4 pieces
4
Pour boiling water over the tomatoes, then dip them in cold water and peel off the skin.
- Tomatoes: 4 pieces
5
Cut into large pieces - the same size as the pepper.
6
Mix the remaining tomato juice with vegetable oil, add a pinch of salt, basil, mint, and lemon juice. Set the dressing aside.
- Salt: to taste
- Crushed basil leaves: 1 tablespoon
- Fresh mint: 1 tablespoon
- Lemon: 0.5 piece
- Linseed oil: 2.5 tablespoons
7
Mix peppers, beans, and tomatoes with green salad, and drizzle with dressing.
- Fresh yellow pepper: 4 pieces
- White beans: 250 g
- Tomatoes: 4 pieces
- Arugula: 200 g
8
Cut the goat cheese into small pieces, place under a hot grill for 2-3 minutes, and immediately put it on the salad.
- Soft goat cheese: 200 g
9
Serve immediately.