Carrot‑Pea Salad with Sheep Cheese and Olives

Ingredients

• 300 g frozen peas
• 100 g white lima beans
• 2 carrots
• 100 g pitted black olives
• 200 g feta (cubed)
• 2 tbsp chives (rolled)
• Salt
• pepper (ground)
• 3 tbsp Lemon juice
• 3 tbsp white balsamic vinegar
• 1 tbsp sugar
• 1 tsp medium‑hot mustard
• 3 tbsp mild olive oil
• 1 Shallot
• 100 ml Vegetable broth

Instructions

1. 1.

   Soak the beans overnight in water. The next day drain and cook in plenty of salted water for about 30–40 minutes until al dente. Drain, rinse with cold water, and let rest while you finely dice the shallot.

2. 2.

   Peel the carrots and cut into 1 cm cubes. Sauté the shallots in 1 tbsp olive oil until translucent, add the carrots and cook together, season with salt and pepper, a pinch of sugar, pour in the broth, and simmer until the carrots are tender. Just before the end of cooking, stir in the peas and let them steam for 2 minutes with the lid on.

3. 3.

   Drain the vegetables into a colander, reserving the cooking liquid. Chop the olives into pieces and mix them with beans, peas, and carrots in a bowl. Whisk together lemon juice, vinegar, mustard, salt, sugar, pepper, and the remaining olive oil to make a vinaigrette from the reserved broth.

4. 4.

   Marinate the vegetable mixture with the dressing, cover, and let it sit for at least 1 hour. Fold in the chives and serve the salad sprinkled with feta cubes.