Preparation (about 40 min):
Make potatoes, remove peel, cool and cut into wedges. Cut both ends of the beans a little small, blanch them al dente in light salted water with a little savory, drain when cool.
Cut feta cheese into cubes, mix pine nuts with breadcrumbs. Mix eggs, remove seeds from peppers, clean and cut into strips.
Flour the feta cubes, pull through the egg, turn to the other side in pine nut breadcrumbs, fry in hot olive oil until golden brown. Roast potato wedges in hot olive oil on both sides until golden. Mix well with the bean-pepper strips and black olives. Add a little savory and thyme, season with salt and pepper.
Stir ajvar until smooth, vegetable soup, maple syrup, red wine vinegar and olive oil with salt, pepper and a tiny bit of cumin, mix well and pour over the leaf salad, toss in. Arrange in a deep plate, evenly distribute feta cubes on top and garnish with thyme.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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