Beetle Bean Salad with Feta Cheese

For the beetle bean salad with feta cheese, strain the beetle beans from the can and rinse with cold water. Cut the beef and the peeled onion into small cubes.

Remove the stalk from the tomatoes and divide them into wedges. Cut Chinese cabbage into narrow strips. Portion the sheep cheese into 1/2 cm thick pieces and press both sides into the Steirerkraft pumpkin seeds chopped.

Mix all ingredients, except the feta cheese, in a bowl. Season with the horseradish, salt, pepper, the savory, Steirerkraft Styrian pumpkin seed oil PGI and the balsamic vinegar.

Finally, top with the feta cheese rolled in pumpkin seeds.

To the beetle bean salad with sheep’s cheese fits hearty farmhouse bread.

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