Spinach and Bean Salad with Tomatoes and Sheep Cheese

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1.

Wash the garlic and press down with a wide knife. Wash the rosemary and thyme, shake dry. Dice the sheep's cheese and mix with the garlic, Put the herbs and lemon zest in a clean glass with a twist-off lid (approx. 400 ml), pour in the olive oil until everything is covered and leave it to stand overnight

2.

Wash the beans, drain them well, clean them and break through once. Cover the beans in boiling salted water for about 10 minutes (should still be firm to the bite). Pour the beans on a sieve under cold water Chill and allow to cool

3.

Wash the tomatoes, drain them and cut out the stem end. Halve tomatoes. Sprinkle a small baking sheet (20 x 38 cm) or an ovenproof dish with sugar and place the tomato halves on the sugar with the cut surface facing down. Grill under the preheated grill for about 5 minutes. Let the tomatoes cool a little, peel off the skin and cut the halves into small pieces

4.

Sort the spinach, wash thoroughly and spin dry. Drain the sheep's cheese, collect the oil. Mix together lemon juice, vinegar, maple syrup, a little salt and pepper. Mix in 5 tablespoons of the sheep's cheese oil

5.

Carefully mix the beans, tomatoes and spinach and arrange on 4 plates. Spread the sheep cheese on top and drizzle with the vinaigrette

6.

Waiting time approx. 12 hours