- olive oil - 1/3 Glass (+ 3 tablespoons)
- rosemary - 1 teaspoon
- lemon juice - 2 items. spoons
- red wine - 1 st. a spoon
- salt - 1.5 teaspoons
- black pepper - 1/2 teaspoonfuls
- cauliflower - 1 piece (medium)
- beans - 420 Grams
- chicory - 2 pieces
- green onions - 1 Art. a spoon
- parsley - 2 teaspoons
- Feta cheese - 1/2 cup
- walnuts - 1 cup
Preheat the oven to 400 ° F. Crumble cauliflower into small florets. Pour the cabbage with olive oil (3 tablespoons). Salt and pepper. Put cabbage on a baking sheet and bake in the oven for 20-25 minutes. Periodically stir. Pour the remaining (1/3 cup) oil and rosemary into a frying pan. Heat for 1 minute until a pleasant aroma appears. Whisk, in a small bowl, beat the vinegar, lemon juice, lemon zest, salt and pepper. Mix cauliflower, beans, endive, green onions, parsley, walnuts and rosemary oil. Add Feta cheese and lemon juice, then season with salt and pepper to taste.
Servings: 6