/ Salad from squash, feces and beans

Salad from squash, feces and beans

  • Medium squash - 2 pieces (about 900 g)
  • Olive oil - 1 st. Spoon (plus 1 teaspoon)
  • Balsamic vinegar - 2 Art. Spoons
  • Honey - 2 Art. Spoons
  • A bundle of kale cabbage - 1/2 Pieces (150 g)
  • Large shallots - 1 piece
  • Garlic - 1 tooth
  • Red wine vinegar - 1 st. a spoon
  • Salt - 1 teaspoon
  • Freshly ground black pepper - To taste
  • Bank of beans - 1 piece (450 g)

1. Preheat the oven to 200 degrees. Squash cut in half in length and remove the seeds. 2. Cut the squash in a semicircle 1 cm thick. Stir the squash slices with 1 teaspoon of olive oil and put on a baking sheet lined with parchment paper. Bake in the oven for about 15-18 minutes. 3. Mix balsamic vinegar and honey in a small bowl. Using a brush, grease the slices of squash with a honey mixture. Leave the remaining honey mixture aside. Bake the squash for 5 minutes. 4. Trim the stems off the cabbage kale, cut the leaves into 2.5 cm size. Put the feces in a large bowl. Finely chop the onion, chop the garlic. Wash the beans. Heat the remaining 1 tablespoon of olive oil in a small saucepan over medium heat. Add the shallots and garlic, fry until the vegetables slightly soften, about 4 minutes. Add the red wine vinegar and the remaining honey mixture into a saucepan, bring to a boil. 5. Immediately pour hot dressing cabbage kale in a bowl, add salt and season with pepper. Add squash and beans to the bowl. Cover with a film and let stand for 5 minutes. Stir and serve the salad warm or at room temperature.

Servings: 4

Pay attention to: