Summary

Ingredients

• 1 kg potato (s), oblong, halved or quartered
• 1 tablespoon oil
• some salt and pepper
• 250 g beans (breakable)
• 100 g rocket
• Handful chives
• 1 beefsteak tomato (s)
• 1 bunch savory
• 3 tablespoon olive oil
• 4 tablespoon balsamic vinegar
• 1 clove garlic
• some sugar, brown
• 70 g cheese (pecorino), or parmesan

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Instructions

1. Place the quartered or halved potatoes on a greased baking sheet and brush with oil. Put in the oven preheated to 250 degrees (convection 220 degrees, gas mark 4) and fry for about 20 minutes. Salt and pepper the potatoes. Clean the beans, rinse and cut in half. Cook in salted water for ten minutes until al dente. Put in a colander and drain. Rinse rocket and cut into bite-sized pieces. Rinse and quarter the tomato, remove the seeds and finely dice the tomato quarters. Rinse and finely chop the savory and chives. Mix the oil, vinegar, salt and pepper, sugar and the crushed garlic clove together. Combine the cooled potatoes, beans, savory and the salad dressing and leave to stand for about 30 minutes. Add rocket and diced tomatoes to the salad and decorate with grated pecorino or parmesan cheese. Tip: This salad is delicious in summer and very popular at barbecues or barbecues with friends.