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Turkish Bean Salad | Fresh Delight with Feta & Walnuts
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25 min
Quick
Knuspr-Küche
Ein aromatischer türkischer Bohnensalat mit knackig blanchierten grünen Bohnen, cremigem Feta, gerösteten Walnüssen und frischer Minze in einem spritzigen Zitronen-Olivenöl-Dressing. Schnell zubereitet, vegetarisch und glutenfrei – perfekt als leichtes Hauptgericht!
Ingredients
Preparation method
Bring a large pot of plenty of salted water to a boil. Wash and trim the green beans, cutting them in half depending on their length. Blanch the beans in boiling water for about 5–6 minutes until tender-crisp. Immediately transfer them to a bowl of ice-cold water to plunge them so that they retain their vibrant green colour and crisp bite. Drain well.
Toast the walnut kernels in a non-stick pan without fat over medium heat for 2–3 minutes until fragrant. Let them cool on a plate and roughly chop.
Wash and halve the cherry tomatoes. Peel and halve the red onion, then cut into thin half-rings. Wash the fresh parsley and mint, shake dry, and chop finely.
Chef's tip
Tip: For an even more intense Middle Eastern touch, you can add 1 tablespoon of pomegranate molasses (Nar Ekşisi) to the dressing or scatter fresh pomegranate seeds over the top as a fruity garnish.
Storage & Preparation: This salad is great for meal prep. Add the feta and walnuts just before eating so that the nuts stay wonderfully crunchy.
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