Finn-Erik Cooks - Seasonal bean salad with Italian Salami and mint cream

Recipe below video

A good selection of fresh seasonal beans
Tasty Italian salami
1 yellow beet
1 polka beet
2 carrots
1 lime
Handfull of mint leaves
​1 dl light quark
Smoked sea salt
Ground pepper
Chili powder
​Olive oil

Chop carrots in to quarter lengths. If the carrots are fresh and in season, no need for anything but a scrub. Leave the peel on.
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Add salt, pepper, chili powder and a good splash of olive oil. Heat in oven using the grill function at 250 degrees Celsius.You're looking for a slightly burnt character. 

Trim the endings of all beans and cut into different sizes. This makes for a more fun eating experience. 

Cook in salted water for 2-3 minutes. Drain and add a pinch of salt and a little olive oil for a shiny look.

Peel the beets and finely slice into leaf thin rounds, using a mandolin cutter. 
Make the mint cream using a handfull of mint leaves, 1 dl quark, lime juice, a pinch of salt and a splash of olive oil. Put into blender and run to fine green cream.

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​Plate the dish starting with the beans. Follow with the beautiful coloured beets, carrots and then folds of spicy Italian salami. Top it with mint cream and serve with nice bread and butter. Enjoy! :)