Bean and Prune Salad

Preparation

minutes

Servings

persons

Nutrition

680

calories

Ingredients

500 g frozen edamame
salt
1 glass white lima beans (580 g; net weight: 400 g)
1 tin artichoke hearts (425 ml; net weight: 240 g)
1 bunch spring onions
200 g SUNSWEET prunes
1 bunch chives
4 sprigs of parsley
2 sprigs of mint
6 tbsp white-wine vinegar
grated zest from ½ organic lemon
2 tbsp maple syrup
5 tbsp olive oil
ground pepper
50 g pine nuts
150 g feta cheese

Instructions

Boil edamame in salted water for 2-3 minutes. Drain and rinse with cold water, strain. Drain, wash and strain the beans. Drain the artichokes, strain and cut into quarters. Clean and wash the spring onions and cut them into rings. Mix all ingredients with prunes.
Wash herbs and shake dry. Cut the chives into rings. Pick leaves from the parsley and mint. Set some mint aside for garnish, finely chop the rest. Whisk together vinegar, lemon zest and maple syrup. Beat in oil in a thin stream. Mix in the herbs, season with salt and pepper to taste. Add vinaigrette to the salad, mix everything thoroughly, chill for about 1 hour and leave it to develop in taste.
Roast pine nuts in a hot pan without any grease until golden brown. Crumble feta into small pieces. Season the salad to taste again, sprinkle with cooled pine nuts and feta. Garnish with set aside mint.