Mediterranean arugula salad

Ingredients for 4 servings:

• 200 g arugula
• 200 g cherry tomatoes
• 400 g beans, thick, young, from the jar
• 400 g shrimp(s) (king prawns)
• 100 g cheese (Pecorino or Parmesan), sliced
• Salt
• Black pepper, freshly ground
• 1 pinch(s) of cayenne pepper
• 1 pinch(s) oregano, dried
• 1 sprig(s) rosemary, small
• 1 bunch of basil
• olive oil
• Balsamic vinegar
• 1 lemon(s), a slice and the juice
• 4 cloves garlic, finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Drizzle the prawn tails with a little lemon juice, season with salt and pepper. Sprinkle with cayenne pepper and oregano, and let marinate for 30 minutes. Finely chop the garlic cloves, wash the rosemary sprig, and pat dry with a kitchen towel. Wash the beans and drain well. Heat the olive oil in a pan over medium heat. Add the rosemary sprig, a slice of lemon, and the chopped garlic, and sauté in the hot oil until the garlic begins to lightly brown. Now add the marinated prawn tails and sauté. Then add the beans and sauté briefly again, season with salt and pepper, and set the pan aside. Clean and wash the arugula, trimming any tough stems. Spin dry and arrange on 4 plates. Roughly chop the basil and arrange it on top of the arugula. Season to taste with salt and pepper, and drizzle with olive oil and balsamic vinegar, if desired. Halve the cherry tomatoes and set aside. Now distribute the cooled prawns, beans, tomato halves and shaved pecorino (in that order) over the top and serve.