Kritharaki Salad

Ingredients

• 400 g Green Beans
• 1 small radicchio (150 g)
• 3 Garlic cloves
• 2 anchovies
• 2 sprigs Rosemary
• 4 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt
• Pepper
• 300 g kritharaki pasta (rice-shaped pasta)
• 100 g Gorgonzola cheese (55% fat in total)
• 2 tbsp walnut kernels (15 g each)

Instructions

1. 1.

   Clean and wash the beans. Trim, clean, cut into small pieces, wash and dry the radicchio. Peel and finely chop the garlic. Dice the anchovies. Wash, dry, strip and chop the rosemary leaves.

2. 2.

   Combine all prepared ingredients with olive oil and balsamic vinegar on a baking sheet, season with salt and pepper, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15–20 minutes.

3. 3.

   Meanwhile cook the pasta according to package instructions in plenty of boiling salted water until al dente, about 12 minutes. Drain in a colander and let rest. While it cooks, break the Gorgonzola into large pieces and roughly chop the walnuts.