Potato, Samphire & Bean Salad - Recipe

Serves

Prep in

15 minutes

Cooks in

35 minutes

This divine warm salad is perfect when cooking for a crowd. Featuring regularly on my dinner party menus, simply pair with a protein option to serve alongside & it really is as easy as that.

Key Facts

Plant-Powered
Super Simple
Ideal For Dinner Parties
Delicious & Nutritious

Ingredients

500g waxy potatoes
300g green beans
1 small fennel bulb & fronds
2 spring onions
2 tablespoons nigella seeds
1 tablespoon dried oregano
1/2 jar Good Nude Food green superkraut
Chilli flakes to taste

For the dressing

Juice of 2 lemons
1 heaped teaspoon Dijon mustard
2 tablespoons balsamic vinegar

Preparation

01

Preheat your oven to 200C; line a tray with a silicone mat.

02

Cut the potatoes into wedges & par boil for 5 mins. Pull them out of the water onto the tray & dunk the green beans in the water for 1 min. Drain & leave to steam dry.

03

Toss the potatoes with 1 teaspoon of avocado oil, season & roast for 15 minutes.

04

Meanwhile finely dice the fennel & fronds & spring onion, add to a large bowl with the nigella seeds, oregano & chilli flakes.

05

Toss the potatoes around then add the beans, return to the oven for 10-15 more minutes until the potatoes are crisp & the beans are tender. Toss straight into the bowl & add 1/2 the dressing. Let everything infuse then add the sauerkraut & mix through.

06

Serve straight away; I’ve drizzled with Hunter & Gather olive oil lemon mayonnaise for a touch of creaminess. Any leftovers will keep for 3 days in the fridge.