Garden bean salad with goat's cheese

Name: garden bean salad with goat's cheese
Total time: 25 min
Yield: 4
Ingredients: 400 gram broad bean; 1 cucumber; 1 green pepper; 2 spring / forest onion; 2 stem celery; 75 gram arugula; 125 gram hard goat cheese; 1 hand basil leaves; 1 tablespoon mustard for the dressing; 4 tablespoon olive oil for the dressing; 1 lime for the dressing

Ingredients

400 gram broad bean
1 cucumber
1 green pepper
2 spring / forest onion
2 stem celery
75 gram arugula

125 gram hard goat cheese
1 hand basil leaves
1 tablespoon mustard for the dressing
4 tablespoon olive oil for the dressing
1 lime for the dressing

Directions

Cook deep-frozen garden beans according to the instructions on the packaging or cook fresh broad beans for about 10 minutes.
Scrape the cucumber into long, thin ribbons. Drain the beans and rinse them with cold water.
Mix the ingredients for the dressing and add salt and pepper to taste. Season the broad beans, peppers, spring onions, celery and the dressing.
Divide the arugula over a bowl. Spoon the salad and place the cucumber around it.
Sprinkle with the goat's cheese and garnish with the basil leaves.