Ayurvedic lukewarm rice and bean salad with baked cheese

Ingredients for 2 servings:

• 1 cup rice
• 1 small can of kidney beans
• 2 handfuls of beans, green
• 1 bunch of parsley
• 1 mango(s)
• 2 tbsp olive oil
• 1 onion(s)
• 1 lemon(s)
• 1 pack of feta cheese or goat cheese
• Salt
• 1 tbsp sugar
• 2 cardamom pods

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Ayurveda Pitta suitable

Cut the green beans into pieces and cook until al dente. Cook the rice in salted water. Peel and dice the mango. Chop the parsley. Rinse the kidney beans. Remove the cardamom from the pod and grind it in a mortar. Mix everything together. Dice the onions and cook them in olive oil until translucent, then puree with the lemon juice, olive oil, and sugar. Pour over the remaining ingredients and mix. Heat the cheese on baking paper in the oven at 150°C (300°F). Serve with the salad.