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.
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