White Bean Salad with Sheep Cheese

Ingredients

• 200 g dried white beans
• 800 ml vegetable broth
• 1 cucumber
• 4 tomatoes
• 180 g feta cheese (9% fat)
• 80 g green olives, pitted
• 1 tbsp Fresh thyme leaves
• Salt
• ground pepper
• 2 tbsp white wine vinegar
• 1 tbsp Olive Oil

Instructions

1. 1.

   Soak beans overnight in plenty of water. Rinse them the next day in a sieve. Bring vegetable broth to a boil over medium heat and cook beans for about 30 minutes. Drain, let cool.

2. 2.

   Meanwhile wash cucumber, dry, peel and halve lengthwise. Remove seeds and dice into 1 cm cubes. Dice tomatoes. Crumble feta. Halve olives. Combine all in a bowl.

3. 3.

   Coarsely crush thyme leaves in a mortar. Season bean salad with salt, pepper, and thyme. Add olive oil and white wine vinegar; mix well. Serve on plates.