Nice salad
- 400 g Tomatoes
- 3 Garlic cloves
- 4 Eggs (size M)
- 250 g green beans
- 12 s pan> black olives with stone
- 1 small onion
- 3 EL red wine Vinegar
- salt
- black pepper
- Sugar
- 3 EL Olive oil
- 2 Can (s) (185 g each) Natural tuna
- 6 stem (s) Parsley
- 1 can (s) (425 ml) large white bean kernels
35 minutes
span> light
- 1.
- Wash tomatoes and crosswisescratch. Place the tomatoes and garlic on a parchment-lined baking sheet. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 15–20 minutes.
- 2.
- Boil the eggs hard in boiling water for 8–10 minutes, drain and rinse. Clean and wash green beans and cook in salted boiling water for about 15 minutes. Cut each olive lengthways on one side, remove stone.
- 3.
- Remove the tomatoes, let them cool down a little and peel them. Press the garlic out of the shell. Peel the onion. Finely dice the garlic and onion. Beat the garlic, onion and vinegar. Season with salt, pepper and sugar.
- 4.
- Beat in the oil drop by drop. Roughly chop the tomatoes and mix with the vinaigrette. Drain and chop the tuna. Wash the parsley, pat dry, pluck the leaves off and roughly chop, except for a few for garnish.
- 5.
- Place the green and white beans one after the other in a sieve and rinse with cold water. Peel and quarter the eggs. Carefully mix the white and green beans, olives, parsley, tuna and tomatoes with the vinaigrette.
- 6.
- Season the salad with salt and pepper and serve with the egg quarters on plates. Garnish with parsley.
1 person approx:
- 310 kcal li>
- 1300 kJ
- 26 g protein
- 18 g fat
- 11 g carbohydrates
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