Zucchini and Bean Salad

1. clean zucchini and cut lengthwise into 5 mm thick slices, then diagonally into sticks, season lightly with salt and let stand for 2 h. Clean beans, break once and cook for 6-8 min in boiling hot salted water just fork-tender on the stove.

Clean spring onions, cut white and light green into rings, rinse briefly and let drain.

2. thinly grate the lemon skin, squeeze out the juice. Mix the peel and juice with olive oil, season with salt and season with pepper. Crumble the feta cheese. Neatly squeeze the zucchini sticks. Mix into the sauce with the scallions and beans and let sit, covered, for about 1/2 hour. Layer the lettuce alternately with feta cheese in a container, the top layer should be feta cheese.

Our tip: Never cook beans covered, they will be easier to digest.

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