Cut washed bell bell pepper, onion and zucchini into cubes, and eight cocktail tomatoes into wedges. Strain beetle beans under running water and put all ingredients in a bowl. Then marinate with garlic, vinegar, pumpkin seed oil, salt and pepper and mix gently. Arrange the salad in soup plates and top with diced feta cheese.
Preparation Tip:
Optionally, you can use other types of cream cheese, such as goat cheese, for this hearty salad.Serving suggestion: For decoration, place coarsely chopped chive rolls and the remaining cocktail tomatoes on top.
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