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Serving: 4

INGREDIENTS

 500g potatoes, washed
 100g peas
 100g *mangetout
 100g fine green beans
 4 eggs
 1 tsp sea salt
 1 tbsp lemon rind
 2 tbsp parsley, finely chopped
 1 tbsp lemon juice
 100g pitted black olives
 Olive oil
 Balsamic vinegar

DIRECTIONS

1

Preheat oven to 180C. In an oven, roast potatoes for 30 minutes. Remove and leave to cool slightly.

2

In the meanwhile, boil eggs until soft. In another saucepan, bring salted water to boil and blanch the green vegetables for 3 minutes each. Remove and place in iced water, drain and set aside as well

3

In a small bowl, mix sea salt, lemon rind, parsley and lemon In a large salad bowl mix green vegetables, eggs, roasted potatoes, add olives and sprinkle with *gremolata. Just before serving drizzle a little bit of balsamic vinegar and olive oil.

4

* Mangetout are a flat-podded variety of pea, eaten whole while the peas within are still
very small – hence the French name, which means ‘eat everything’. Crisp and sweet,
they can be served raw, or lightly steamed, boiled or stir-fried.

*Gremolata is a chopped herb condiment classically made of lemon zest, garlic and
parsley.

Ingredients

 500g potatoes, washed
 100g peas
 100g *mangetout
 100g fine green beans
 4 eggs
 1 tsp sea salt
 1 tbsp lemon rind
 2 tbsp parsley, finely chopped
 1 tbsp lemon juice
 100g pitted black olives
 Olive oil
 Balsamic vinegar

Directions

1

Preheat oven to 180C. In an oven, roast potatoes for 30 minutes. Remove and leave to cool slightly.

2

In the meanwhile, boil eggs until soft. In another saucepan, bring salted water to boil and blanch the green vegetables for 3 minutes each. Remove and place in iced water, drain and set aside as well

3

In a small bowl, mix sea salt, lemon rind, parsley and lemon In a large salad bowl mix green vegetables, eggs, roasted potatoes, add olives and sprinkle with *gremolata. Just before serving drizzle a little bit of balsamic vinegar and olive oil.

4

* Mangetout are a flat-podded variety of pea, eaten whole while the peas within are still
very small – hence the French name, which means ‘eat everything’. Crisp and sweet,
they can be served raw, or lightly steamed, boiled or stir-fried.

*Gremolata is a chopped herb condiment classically made of lemon zest, garlic and
parsley.

Crushed Potato and Bean Salad