- Serves 3-4
- Prep in 15 minutes
- Cook 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.
- Super Simple
- Ideal For Dinner Parties
- Delicious & Nutritious
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
Preheat your oven to 200C; line a tray with a silicone mat.
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.
Toss the potatoes with 1 teaspoon of avocado oil, season & roast for 15 minutes.
Meanwhile finely dice the fennel & fronds & spring onion, add to a large bowl with the nigella seeds, oregano & chilli flakes.
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.
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.