Ingredients

The following ingredients have 4 Servings
  • 1 lb Green beans
  • salt
  • 2 red onions (each about 50 grams)
  • 11 ozs Cherry tomatoes
  • 6 sprigs Savory
  • 1 Romaine lettuce (about 175 grams)
  • 4 Tbsps apple cider vinegar
  • 3 Tbsps unfiltered Apple juice
  • peppers
  • 4 Tbsps Canola oil
  • 2 Tbsps Pumpkin seed oil
  • 11 ozs Roast beef cold cut (thinly sliced)
  • 2 Tbsps Pumpkin seed (about 30 grams)

Instruction

  • Rinse green beans and cook in a pot of boiling salted water until tender, 10-12 minutes.
  • Meanwhile, peel onions and cut into 1 cm (approximately 1/2-inch) wide wedges.
  • Rinse tomatoes, wipe dry and cut in half. Rinse savory, shake dry, pluck leaves and coarsely chop.
  • Drain beans in a strainer, rinse under cold water and drain again. 
  • Rinse romaine lettuce, spin dry and cut leaves into bite-sized pieces.
  • Whisk together the vinegar and apple juice in a small bowl. Season with salt and pepper. Gradually whisk in canola and pumpkin seed oil until emulsified. 
  • Combine savory with the green beans, lettuce, onions and tomatoes in a salad bowl. Add about 2/3 of the dressing and toss to combine. 
  • Slice the roast beef into wide strips and gently fold into the bean salad. Season with salt and pepper, drizzle with remaining dressing, sprinkle with pumpkin seeds and serve immediately.