Green beans with tomatoes, arugula and feta cheese salad

Ingredients for 3 servings:

• 500 g beans
• 8 tomatoes
• 2 chicory
• 6 walnuts
• 200 g feta cheese, light (25%)
• 150 g arugula
• 5 tbsp olive oil
• 3 tbsp balsamic vinegar
• 3 cloves garlic
• 1 cube of vegetable stock, instant
• herbal salt
• Pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

suitable for diets, suitable for WW

Wash and trim the beans, cut them in half if necessary, and sauté them in a pot with a little water and the vegetable stock cube until soft. Wash and trim the arugula, wash the chicory, cut out the bitter stalk in the middle into a wedge shape, and remove the individual leaves. Mix them together with the arugula in a bowl. Thinly slice the tomatoes and place them on top of the arugula and chicory mixture. Remove the beans from the pot, reserving the vegetable stock. Add the beans to the tomatoes in the bowl. Crumble the feta cheese and sprinkle over the beans. Heat olive oil in a pan, press the garlic cloves, crack and crumble the walnuts, and roast them with the garlic in the hot oil (stirring constantly) until the garlic is lightly browned. Remove the pan from the heat, add the balsamic vinegar, and season well with herb salt and pepper. Add about 5 tablespoons of the vegetable stock to the pan and mix everything well. Pour the dressing from the pan over the feta cheese and serve the salad immediately (lukewarm). Each serving contains 7.5 WWP and 500 calories.