- 1 CAN OF WHITE BEANS, drained
- 1 LEEK, chopped
- 1 TSP ROSEMARY
- JUICE AND RIND OF 1 LEMON
- 1 TSP SAMBAL
- 4 TOMATOES, cut
- 1/2 CUP WHITE WINE
- 10 OLIVES, halved
- HANDFUL PARSLEY, chopped
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-
500 GRAM POTATOES, unpeeled and sliced
-
BUNCH OF GREEN ONIONS, chopped
-
300 GRAM GREEN BEANS, cut
-
1/2 CUCUMBER, sliced
-
100 GRAM CHEESE, in cubes
-
50 GRAM DRIED TOMATOES, soaked and cut
-
HANDFUL MINT LEAVES, cut
-
4 TBSP
MAYONNAISE
-
1 TBSP MUSTARD
-
1 TBSP HONEY
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Fry the leeks and the rosemary
softly in butter for 6 minutes. Stir in the sambal, the beans, the lemon juice
and rind and the wine and
pepper and salt to taste, heat two minutes. Take the pan off the heat and stir
in the other ingredients. Chill before serving. Serve with
sunflower seed bread.
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Cook the potatoes 10 minutes in a large pan with ample water; add the beans and
cook 7 minutes more. Add the onions, cucumber, half of the cheese and tomatoes
to the potatoes and the beans and toss the salad. Mix the mayonnaise, mustard
and honey and pour over the salad. Sprinkle with the remaining cheese and mint
leaves.
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