Crispy Greek-style salad

Ingredients for 4 servings:

• 200 g rocket, lamb’s lettuce or iceberg lettuce
• 200 g beans, large white, dried (giant beans)
• 4 tomatoes
• 2 carrots
• 4 shallots
• 4 small bell peppers, green
• 2 garlic cloves
• 200 g sheep’s cheese
• 1 bunch parsley, flat
• 5 tbsp vinegar (white wine vinegar), good quality
• 8 tbsp olive oil, good
• Olives, black and green in oil for garnishing
• herbal salt
• pepper
• Sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Soak the beans overnight and cook the next day in the soaking water for about an hour until soft. Mix together a vinaigrette of oil, vinegar, salt, crushed garlic, and pepper. Adjust the seasoning with a pinch of sugar. Add the cold beans to the vinaigrette and let marinate for 1 hour. Divide the salad among 4 plates. Slice the tomatoes and place them on top. Slice the carrots, thinly slice the onions, and dice the bell peppers, and mix with the marinated beans. Spoon everything onto the salad and tomatoes. Crumble the feta cheese over the top and sprinkle with chopped parsley. Garnish with the olives. Serve with a spicy white wine.