Grilled tomatoes on a baking sheet and salad with feta cheese with lemon caper sauce

Lemon sauce with capers

5 Art. l. olive oil

2 glass Tablespoons fresh lemon juice

1 glass Spoon washed capers

1 glass Chopped fresh parsley

LETTUCE

340 g green beans, chopped

115 g 1 piece of feta cheese (, a)

3 large tomatoes, cut into pieces, the thickness of less than 2 cm

1 Art. l. fresh thyme or 1 tsp. dried thyme leaves

1 h. l. kosher salt

ground black pepper

1 beam arugula salad mix or package

1/4 glass breadcrumbs

2 h. l. olive oil

To prepare the sauce, in a small container, mix the butter and lemon juice, shake vigorously. Add the capers and parsley and mix well. Set aside.

In a large saucepan, bring salted water to a boil and cook it for 5 minutes, uncovered, green beans (beans should be crisp but soft). Drain, and rinse the beans immediately under cold stream. Cut the feta cheese into 4 pieces and place them on a paper towel to dried out cheese. Heat the pan on medium heat. Sprinkle tomato slices thyme, salt and pepper. Place the tomatoes on a baking sheet and cook until they darken slightly, about one minute. Turn over and fry the other side. Take 4 plates for salad and beautifully put them arugula. Put a few tomato slices with green beans on each plate. Dip slices of feta cheese in breadcrumbs. Grease a baking tray and bake cheese on both sides, about 2 minutes on each side. Then put the cheese on the plate. Pour salad dressing.

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