Crushed Potato and Bean Salad
Serving: 4
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Directions
- Preheat oven to 180C. In an oven, roast potatoes for 30 minutes. Remove and leave to cool slightly.
- 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
- 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.
- * 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