Beetle Bean Salad with Marinated Boiled Beef and Pumpkin Seed Pesto

A bean recipe for every taste:

Beetle Bean Salad Rinse beetle beans and shake dry. Remove skin from red onions and cut into strips. Remove the skin from the garlic and dice finely. Heat 30 milliliters of the olive oil in a frying pan, sauté the onion and garlic in it, extinguish with balsamic vinegar and stock, season heartily with salt and pepper and fold in the remaining olive oil. Mix the beetle beans with the marinade and infuse. Halve the cocktail tomatoes, chop the leaf parsley and mix both into the leaf salad.

Tafelspitz Squeeze the juice from the lemon and grate the zest.

Cut the cold boiled beef into thin slices using a slicer. Mix pumpkin seed oil, juice of one lemon, mustard and peel, season with salt and pepper. Spread the slices on plates, coat generously with the mustard mixture and pass through.

Pumpkin seed pesto Squeeze the juice from the lemon. Pumpkin seed oil, pumpkin seeds, leaf parsley and 50 milliliters of olive oil in a hand mixer form.

Add the juice of one lemon, salt and pepper and finely grind everything together. Cut the baguette diagonally into slices, drizzle with the remaining olive oil and fry in a frying pan until golden brown.

Arrange the beetle bean salad on the marinated boiled beef, add a few lamb’s lettuce florets and drizzle with the remaining marinade.

Spread the toasted slices of bread with the pesto and

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