Countryside Bean Salad with Herb Oil ‒ Talonpojan papusalaatti ja yttiöljy

One more part to the salad trilogy. This one is something I've been planning for a long time. I wanted to make a very filling salad with a rustic feel to it. Something I'd like to have sitting by our allotment garden after some physical work. And since this is the time for green beans, they're really the main star of the plate.

The salad
- 250 g green beans
- 230 g giant beans
- 4 slices of rye bread
- 200 g cherry tomatoes
- 125 g radish
- 100 g fresh spinach
- 3 summer potatoes
- 1 red onion
- 0.5 dl sunflower seeds
- 2 garlic cloves
- oil for frying
- salt

The herb oil
- 1 dl flax seed oil
- 1 punch of fresh parsley
- 10 basil leaves
- 2 tbsp black currant juice (unsweetened, without added water)
- black pepper

Cook the potatoes and the green beans in salted water. Roast the sunflower seeds a bit on a dry pan. Move away the seeds, add some oil and minced garlic and place the bread there, cut down into mouth-fitting chunks. Fish out the green beans and place them on the pan as well.

Cut the onion in semi-circles and slice the radishes. When the potatoes are done, slice them as well. Mix everything and serve while still warm.

For the oil, just blend everything together. Serve alongside the salad or mix right into it.

Nutritional values / 1652 g:
energy 1852 kcal
fat 109 g
protein 49 g
carbohydrates 159 g
fiber 55 g