Ingredients
3/4 lb (300 g) yellow beans
1/2 lb (250g) fresh cheese (no such thing here but quark cheese is a very good substitute)
3 tbsp sour cream
1tsp paprika
2 tbsp horseradish
chives
parsley
crushed chillies
3 plum (Roma) tomatoes
1/3 lb (150 g) feta cheese
1 red pepper
1 green pepper
7 tbsp olive oil
Balsamic vinegar
juice of one lemon
salt and pepper

Preparation
Clean the beans and cook them in boiling water until softer, but still firm. Drain and keep in the fridge to cool.
Finely chop parsley and chives.
Mix together with a spoon quark cheese, cream, paprika, horseradish, chives and parsley, salt and crashed chillies to taste. Keep it in the fridge.
Slice tomatoes and peppers into rings.
In a glass salad bowl arrange half of the yellow beans in a layer, add a pinch of salt and pepper, drizzle a tablespoon of olive oil and a bit of lemon juice, Arrange half of the tomato rings on top of the beans, drizzle a tablespoon of olive oil and add a pinch of salt. Cover tomatoes with half of the crumbled feta cheese. Drizzle with a bit of balsamic vinegar. Arrange half of the red and green pepper rings, add a pinch of salt and drizzle with lemon juice and a tablespoon of olive oil.
Repeat the layers.
Scoop the quark cheese mixture on top. Drizzle with olive oil and garnish with olives.

The salad can be a good summer meal or you can serve it with grilled meat.

Croatian word of the day: salata salad