Roast Potato & Green Bean Aioli Salad

On the table in 30mins

Serves 2


  • 500g baby potatoes
  • 2 tbsp. extra virgin olive oil 
  • 1 tsp. salt 
  • Black pepper to taste 
  • 200g green beans 
  • 100g red cabbage, shredded 
  • 8 radishes, sliced 
  • 1 handful fresh dill 
  • ¼ Sacla' Vegan Aioli Dressing 


  1. Preheat the oven to 180°C and boil the kettle. Wash the potatoes, chop them in half then boil in salted water for 5 minutes. 
  2. Drain the potatoes then transfer to a baking tray. Drizzle with olive oil and sprinkle over salt and black pepper. Bake for 20 minutes. 
  3. In the meantime, trim the beans and cook for 3 minutes in boiling water. Immerse in ice cold water once the 3 minutes is up to stop them from cooking further. 
  4. In a large bowl, combine the cooked green beans, red cabbage, radish, dill and cooked potatoes. 
  5. Drizzle over the Sacla' Vegan Aioli Dressing and enjoy! 

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