Green Bean Salad with Egg and Cherry Tomatoes

Boil eggs (3 pieces, about 150 g) for 10 minutes, cool in cold water, and peel.

Cook green beans (400 g) in boiling water for 5 minutes. Transfer to cold water for 1-2 minutes, then drain.

Cut cherry tomatoes (200 g) and eggs into quarters. Combine beans, tomatoes, and eggs with olive oil (30 g), soy sauce (30 g), and sesame seeds (20 g). Mix and serve warm or chilled.