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RECIPES
| Calories | 121,1 Kcal |
| Fat | 3,32 g |
| of which saturated fat | 1,12 g |
| Carbohydrates | 17,95 g |
| of which sugar | 1,21 g |
| Proteins | 4,76 g |
| Salt | 0,42 g |
| Calories | 121,1 Kcal |
| Fat | 3,32 g |
| of which saturated fat | 1,12 g |
| Carbohydrates | 17,95 g |
| of which sugar | 1,21 g |
| Proteins | 4,76 g |
| Salt | 0,42 g |
Cut the potatoes in half, lengthwise. Place eggs in a pot and cover with water. Bring to a boil. When the water boils, let the eggs cook for 6 min. Grate garlic or chop very finely. Rinse and ‘cut’ lettuce with your hands. In a large bowl or salad bowl place lettuce, potatoes, beans, scallion, tomatoes and olives. Add dressing and mix well. paso 6 Cut the potatoes in half, lengthwise. Place eggs in a pot and cover with water. Bring to a boil. When the water boils, let the eggs cook for 6 min. Grate garlic or chop very finely. Rinse and ‘cut’ lettuce with your hands. In a large bowl or salad bowl place lettuce, potatoes, beans, scallion, tomatoes and olives. Add dressing and mix well. paso 6Cooking step by step
The potatoes:
Trim off the ends of the beans.
In a pot, bring water with a pinch of salt to a boil.
Add potatoes and let boil for 5 min. Add the beans to the same pot and boil until the potatoes are tender when pierced with a fork, approx 3-5 min.
Drain and set aside. 
The eggs:
Drain, pass through cold water, peel and divide each egg into halves. 
The dressing:
Squeeze lemon.
In a small bowl mix balsamic, grated garlic, lemon juice, basil and a dash of olive oil. 
The vegetables:
Cut cherry tomatoes in half.
Slice scallion at an angle.
Crumble feta with your hands. 
Your salad:
Divide the salad between the plates and finish with feta crumble and egg halves on top.
Season with salt and pepper. 
paso 6
Cooking
step by stepThe potatoes:
Trim off the ends of the beans.
In a pot, bring water with a pinch of salt to a boil.
Add potatoes and let boil for 5 min. Add the beans to the same pot and boil until the potatoes are tender when pierced with a fork, approx 3-5 min.
Drain and set aside. 
The eggs:
Drain, pass through cold water, peel and divide each egg into halves. The dressing:
Squeeze lemon.
In a small bowl mix balsamic, grated garlic, lemon juice, basil and a dash of olive oil. The vegetables:
Cut cherry tomatoes in half.
Slice scallion at an angle.
Crumble feta with your hands. Your salad:
Divide the salad between the plates and finish with feta crumble and egg halves on top.
Season with salt and pepper. paso 6
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