Green bean summer salad
Fresh, colourful and bursting with flavour, this green bean summer salad with cherry tomatoes, bacon, cottage cheese and croutons is light yet satisfying. Tarragon adds a lovely aromatic twist, along with a range of potential health benefits.
Preparation: 15 mins
Cooking: 20 mins
Serves: 4
Difficulty: easy
Ingredients
- 6 tbsp olive oil
- 6 thick-cut bacon rashers, chopped
- 600g green beans, trimmed and halved
- ½ onion, finely chopped
- 200g cherry tomatoes, quartered
- 3 tbsp balsamic vinegar
- 1 bunch of fresh tarragon, finely chopped
- Salt & pepper, to taste
- 200g stale bread, cubed
- 400g cottage cheese
Recipe
- Warm 1 tablespoon of olive oil in a large saucepan over a medium-high heat. Add the bacon and fry for about 5 minutes, until it starts to crisp.
- Reduce the heat slightly and add the green beans. Cover with a lid and cook for approximately 5 minutes, stirring occasionally, until the beans are tender but still retain a little crunch.
- Transfer everything to a large mixing bowl. Add the onion, tomatoes, vinegar, 3 tablespoons of olive oil, tarragon, salt and pepper. Toss well and set aside.*
- Wipe the pan clean with some kitchen roll, then add the remaining oil and fry the croutons until golden brown and crispy. Season lightly with salt and pepper.
- Divide the salad between four bowls or plates, then top with a dollop of cottage cheese and a scattering of crispy croutons. Serve straight away and enjoy.
* Leave the salad to cool for longer if you prefer to serve it completely chilled.
Looking for more delicious summer meals that are big on flavour? Why not try our: