A bean recipe for every taste:
Rinse the potatoes thoroughly and cut in half or quarters lengthwise. Place on a greased baking tray and brush with oil. Place in oven heated to 250 °C , convection oven 220 °C , gas mark 4 and roast for 20 minutes. Season potatoes with salt and season with pepper. Clean, rinse and halve the beans. Cook in salted water for ten minutes until al dente. Put into a sieve and drain. Rinse arugula and cut into bite-sized pieces. Rinse tomatoes, cut into quarters, remove seeds and finely dice tomato quarters. Rinse savory, dry and chop.
For the sauce: Mix oil, vinegar and crushed garlic and season with salt, pepper and sugar.
Mix cooled savory, potatoes, beans and salad dressing and toss in about 30 minutes. Add arugula and tomato cubes to the leaf salad and sprinkle with shaved Pecorino cheese.
Nutritional values: per unit about 240 calories, 12 g fat.
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