Yellow bean salad with yogurt

Ingredients

• 100 g broad yellow beans
• 1000 ml water
• 3/4 teaspoon fine salt
• 15 g fresh parsley
• 200 g feta cheese
• 100 g Greek yogurt
• 100 g Sibiu salami
• 1 medium red pepper (150 g)
• 2 garlic cloves
• 1 small green pepper (80 g)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice (optional)
• 1/4 teaspoon ground pepper (optional)

Preparation

1. Trim the pods, wash them and break them into small pieces. Separate the parsley stems from the leaves and keep both. 2. Bring 1000 ml water to a boil with 1/2 teaspoon salt and the parsley stems. Add the pods and boil for 12-15 minutes, until tender but still holding their shape. Drain them and discard the stems and water. 3. Dice the red pepper, cut the Sibiu salami into strips, and chop the garlic and parsley leaves. Crumble the feta and mix it in a large bowl with the yogurt, pods, salami, red pepper, garlic and parsley. Taste and mix in up to 1/4 teaspoon salt. 4. Smooth the top of the salad, drizzle with the olive oil and sprinkle with finely chopped green pepper and parsley. If you want it tangier or spicier, add lemon juice and pepper. Cover the bowl and chill the salad for 30 minutes.