Thick bean salad with raw ham (pancetta) and spring onions

Ingredients

• 500 g fresh thick beans
• Salt
• 100 g pancetta (sliced)
• 2 Garlic cloves
• 2 Spring Onions
• 2 shallots
• 4 tbsp olive oil
• 3 tbsp white balsamic vinegar
• pepper (ground)
• 100 g quark
• basil for garnish

Instructions

1. 1.

   Cook the beans in salted water for about 10 minutes. Slice the pancetta into thick strips. Peel and finely chop the garlic cloves. Wash, trim, and slice the spring onions into rings. Peel and slice the shallots into rings. Sauté the white part of the spring onions with the shallot rings in 3 tbsp hot oil together with the pancetta for 2-3 minutes until golden brown. Drain the beans, rinse them briefly, and place them in a bowl. Mix with balsamic vinegar, salt, and pepper. Let cool slightly.

2. 2.

   Spread the quark onto small bowls, drizzle with remaining oil, and season with a little pepper. Season the salad with salt and pepper, garnish with spring onion greens and basil, and serve together with the quark.