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Roasted New Potato Salad

Ingredients | Serves 4-6 | Cook 45 Mins

  • ~1kg new potatoes scrubbed clean and chopped into bite sized pieces
  • Handful green beans or broad beans
  • 1 bunch of spring onions, finely sliced
  • Large handful rocket
  • Toasted pine nuts

 

For the Dressing:

  • tsp grainy Dijon mustard
  • Squidge of honey
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper

Method

  • Pre-heat the oven to 220C (fan)
  • Toss the potatoes with olive oil and salt and place on a baking tray.
  • Roast in the oven for 20 minutes, then turn the oven down to 180C (fan) and cook for a further 20 minutes until the potatoes are cooked through, and soft in the centre. Allow to cool.
  • Blanch and cool the broad beans.
  • Whisk together the dressing, season to taste.
  • When the potatoes have sufficiently cooled so they don’t wilt the greens, toss together the potatoes with the beans, spring onions and rocket. Check and adjust seasoning if necesasry. Transfer to a large serving dish and scatter over the pine nuts.

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