SUMMER SALAD

Recipe offered by cookbook author Signe Meirāne, inspired by Cheese Snacks by from Smiltenes Piens. Lightly blanched beans, freshly picked rosemary and oil dressing. Beans with tomatoes in one bowl, cucumbers in the other. Everything seasonal. All served with Cheese Snacks. The snacks are made from pure cheese, crispy and tasty. Ideal in a salad (as in this case) or as an appetizer.

Ingredients

1 stalk rosemary leaves, chopped
2 garlic cloves, finely chopped
40 ml extra virgin olive oil
1 tsp lemon juice
sea salt to taste
300 g green beans
a small handful of basil leaves
6 cherry tomatoes, halved
freshly ground pepper to taste
small head of lettuce, leaves torn
1 small cucumber, thinly sliced
1 very, very small courgette, thinly sliced
Smiltenes piens’ Cheese Snacks
various herbs - basil, fennel greens, parsley, oregano and dill flowers

Preparation

Pour the oil into the saucepan, add the rosemary, garlic and salt. Heat over a low flame for 10 minutes. Meanwhile, in another saucepan, bring the water to the boil, add 1 tsp salt and put the beans in (for 4-5 minutes). Drain immediately by transferring to ice-cold water. Cool, peel and drain slightly. Put half in a bowl with the lettuce, zucchini, cucumber and some of the basil. Add half the oil, mix and put in a serving bowl. Put the other half of the beans in the saucepan with the other half of the oil. Add the tomatoes and stir everything. Place in the serving dish. Top both dishes with cheese snacks, which you press a little beforehand to make different sized pieces. If you are using more greens, add the greens to both dishes, as well as the pepper. Serve.

Preparation process

End result