Heat 4 tablespoons of sunflower oil and one tablespoon of butter in a pan. Pepper and salt the roulades all around and fry them all over. Then reduce the heat halfway, prick a meat thermometer right into the center of a roulade and continue to fry them slowly until they have reached a core temperature of 60 and a maximum of 62 °. Always scoop some frying fat over its surface. If necessary, pull out the thermometer briefly, turn the roulades and prick again.
Meanwhile, heat the sunflower oil in a separate pan for the bean salad. First fry the bacon in it and then add the onions and sweat them until translucent. Immediately add everything - including the frying fat - to the beans while still hot, fold in the balsamic cream and savory and finally season with salt and pepper.
At the same time, heat the kritharaki in the pan while stirring, fold in the ajvar, ketchup and olives and season with salt and sugar.
When the roulades have reached their core temperature, they can be served immediately. Good Appetite............;-)