Potato and green bean salad

This is one of my favourite salads. The combination of cooked green beans and roasted potato wedgies is simply ingenious!

1 kg potatoes
5 tbsp oil
250 grams of green beans
1 bunch of savory
4 tsp balsamic vinegar
1 garlic clove
1 tsp brown sugar
100 grams Rocket
1 beef tomato
salt, freshly ground pepper, dried oregano
50 grams of pecorino cheese (sheep’s cheese, or you can use parmesan cheese)

Wash the potatoes and quarter (or divide into eighths) lengthwise. To make things easy, put the potatoes into a bowl, add some olive oil, salt, freshly ground pepper and some oregano and mix with your hands so that each piece of potato is covered with oil. Put on a baking tray and roast in a preheated oven (at 240 degrees, 220 degrees convection oven, gas mark 6) for about half an hour. The potatoes should be cooked through and slightly browned.

Meanwhile wash your beans and halve them. Cook them in saltwater so that they still have bite. Drain them.
Wash the savory and chop finely. If you can’t get fresh savory replace with 4 tsp dried savory.
Take the potatoes out of the oven and let them cool down.
Mix olive oil, vinegar and crushed garlic together with with salt, pepper and sugar.
Mix the cooled potatoes, green beans and chopped savory with the dressing and let it stand for about half an hour.
Chop the beef tomato into small pieces and add them and the rocket leaves to the salad. Last but not least shave some cheese over the salad.

Fusilli with green asparagus, parma ham and lemon juice

I threw this dish together the other day because a) it was too hot to eat anything heavy and b) I didn’t have anything else in the fridge!

Ingredients for 2 people

250gr fusilli noodles
1 bunch of green asparagus
8 cocktail tomatoes quartered
6 slices parma ham, roughly ripped into small pieces
small sprig of fresh rosemary finely chopped
small sprig of fresh oregano finely chopped
small sprig of lemon thyme finely chopped
1 clove of garlic
squeeze of lemon juice
chilli salt
freshly ground black pepper
olive oil
small knob of butter
grated parmesan cheese

Cook the noodles according to package instructions. In the meantime cook the asparagus in boiling water until tender but they still need to have a bite. It usually takes about 6-7 minutes. (I cook my asparagus in water with one teaspoon of salt, one teaspoon of sugar and a small knob of butter but of course plain water will do just as well.)

Put a small knob of butter into a pan and add some olive oil to it. Add the chopped herbs, garlic and tomatoes and gently fry them. Once the tomatoes are soft add a squeeze of lemon juice.

Cut the asparagus in mouth size bites and add to the tomatoes and herbs. Then pour the noodles into the pan, add the parma ham and gently mix everything together. Put on a plate and sprinkle with parmesan cheese.

It’s a wonderfully light dish and so quick to make.