Beef and Bean Salad

Ingredients

• 500 g green beans
• Salt
• 100 g red onions (2 red onions)
• 300 g cherry tomatoes
• 6 stalks bean herb
• 175 g romaine lettuce (1 head)
• 4 tbsp apple cider vinegar
• 3 tbsp cloudy apple juice
• Pepper
• 4 tbsp rapeseed oil
• 2 tbsp pumpkin seed oil
• 300 g roast beef cut (thin slices)
• 30 g pumpkin seeds (2 tbsp)

Instructions

1. 1.

   Wash, trim and boil beans in salted water for 10-12 minutes.

2. 2.

   Meanwhile peel onions and slice into ~1 cm wide slivers.

3. 3.

   Rinse tomatoes, drain and halve. Wash bean herb, shake dry, pluck leaves and roughly chop with a large knife.

4. 4.

   Drain beans, rinse under cold water in a sieve and let them drain well.

5. 5.

   Clean romaine lettuce, wash, spin dry and cut leaves into bite-sized pieces.

6. 6.

   In a small bowl whisk vinegar with apple juice, salt and pepper. Gradually beat in rapeseed and pumpkin seed oil until a dressing forms.

7. 7.

   Combine bean herb, beans, lettuce, onions and tomatoes in a salad bowl. Stir in about 2/3 of the dressing.

8. 8.

   Slice roast beef into wide strips and gently fold into the salad. Season with salt and pepper, drizzle remaining dressing and sprinkle pumpkin seeds on top.