Tomato and Bean Salad with Yogurt Cheese Sauce

This is a warm summer salad. Lots of fresh herbs are going great with this salad.

I bought a 500 g bag of green beans. I divided the bag for a regular green bean salad to eat with some grilled pork neck steaks. 

The small the cherry tomatoes are, the better they work for this recipe. They go whole in thr oven and will stay that way even after 10 min at 180 C. It is great when they pop open in your mouth and release their sweetness. Larger ones have to be cut once. 

Ingredients:

200 g green beans, 3 sprigs savoury, 1 spring onion, 2 tbsp olive oil, 1/2 tsp herbes de Provence, 1 pinch garlic powder

1 large hand full small cherry tomatoes, thyme, rosemary, tarragon, oregano, parsley, 1 tbsp olive oil, salt and pepper, 2 tbsp pine nuts

SAUCE:

125 g Greek full fat yogurt, 30 g grated hard Mozzarella cheese, 3 sprigs basil

Preheat the oven to 180 C. Mix tomstoes with all fresh herbs, salt and pepper and add the pine nuts. Drizzle with oil and bake for 10 min.

Top and tail the beans. Cook them in salted water with savoury until nearly done. Put in ice water to cool down. Heat up oil, toss in herbes de Provence and garlic powder, the spring onion and the beans. Cook for 5 min.

Mix the sauce. Build the plate. Start with the beans, pour the sauce over and toss the hot tomato nut mix on top. Just get the stems from the herbs out. 

Best served with baguette.