Green-bean salad with roasted tomato and abbey cheese
Clean the green beans and halve them. Cook the green beans for 5 minutes in a pan with plenty of boiling water. In the meantime, cut the string beans diagonally into 3 cm pieces. Add the string beans and broad beans to the green beans. Bring back to the boil and cook all the beans in 5 minutes until al dente. They must still be crispy.
Preheat the oven grill to the highest setting. Halve the tomatoes and put them with a cutting edge upwards in a roasting tray. Sprinkle the finely chopped thyme with salt and pepper over the cut sides and drip 1 tablespoon of olive oil over it. Slide the roasting tray under the hot grill element and roast the tomatoes for 4-6 minutes.
Cut the chicken fillet in 8-12 slices and rub them in with salt, freshly ground pepper and 1 tablespoon of olive oil. Roast the chicken slices in a hot grill pan or frying pan in 6-8 minutes until nicely browned and done. Cut the abbey cheese into cubes.
Rinse the beans in a colander under cold running water to stop the cooking process and let them drain. Mix in a bowl a dressing of vinegar, 2 tablespoons of olive oil and some salt and pepper. Spoon the beans and the young leaf lettuce lightly. Spoon the salad over plates and put the slices of chicken and tomatoes on it. Finally, sprinkle the blocks of abbey cheese over it.
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