Green Bean Salad with Jerusalem Artichokes and Cherry Tomatoes

Ingredients

• 600 g Jerusalem artichokes
• 150 g thin green beans
• 50 g thick fresh green beans
• 50 g sugar snap peas
• 50 g endive (or frisée) salad
• 1 lemon
• 1 tbsp vinegar
• 1 tsp acacia honey
• pepper to taste
• a pinch ground cumin
• 4 tbsp rapeseed oil
• 150 g cherry tomatoes

Instructions

1. 1.

   Wash the Jerusalem artichokes thoroughly. Then boil them in water for 20–30 minutes until tender. Drain, let them cool slightly.

2. 2.

   Rinse and trim the beans, then cook them in salted boiling water for about 10 minutes until al dente. Drain, shock with cold water, and let cool a bit. Cut the long beans partway lengthwise; slice the sugar snap peas diagonally. Wash, dry, and tear the endive leaves into bite‑sized pieces.

3. 3.

   Wash the lemon, grate some zest, halve it, and squeeze out the juice. Combine the juice with the zest, vinegar, honey, salt, pepper, and cumin. Whisk in the rapeseed oil to make a dressing.

4. 4.

   Rinse the cherry tomatoes, pat dry, and cut them in half. Peel the Jerusalem artichokes and slice them into rounds. Toss all vegetables with the dressing, then serve on plates.

5. 5.