Green Bean and Roasted Potato salad
Packed with nutritious vegetables, delightful flavors, and a zesty dressing, this salad is perfect for picnics, barbecues, or even as a light and healthy lunch option. It can become your new go-to recipe for warm-weather gatherings.
Ingredients
- 1 kg potatoes
- 2 tbsp olive oil to roast the potatoes
- salt and pepper to taste for potatoes
- 400 g frozen or fresh green beans
- 1 red onion
- 1 handful fresh parsley
- 1 handful fresh spring onion
- 2 tbsp hemp seeds
Dressing
- 1 tbsp vegan mayo
- 1 tsp dijon mustard
- 1 tbsp olive oil
- 2 tbsp lemon juice
- salt and black pepper to taste
Instructions
- Peel and chop the potatoes in to bite size pieces. Drizzle with oil and season with salt and pepper. Roast in the preheated 200C oven for about 35 minutes until tender.
- Cook the green beans in a boiling water until tender but still has crisp. About 5 minutes and immediatelly cool down with cold water.
- Chop the red onion and herbs.
- Mix all the sauce ingredients until smooth.
- In a bowl add potatoes, beans, onion and herbs, as well as hemp seeds and pour over the dressing. Mix well and enjoy!