Potato, Samphire & Bean Salad

Potato, Samphire & Bean Salad
  • 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.

Key Facts

  • Plant-Powered
  • 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


  1. 01

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

  2. 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.

  3. 03

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

  4. 04

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

  5. 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.

  6. 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.

About Me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

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