Our Favourite Recipes
Roast Potato & Green Bean Aioli Salad
Liven up any meal with this vibrant dish from @bonniebrazilb. We love the contrast of crisp beans, crunchy red cabbage and golden roasted potatoes, tossed through with creamy, garlicky Sacla' Vegan Aioli Dressing to make the salad really sing.
Dairy Free
Gluten Free
Pescatarian
Vegan
Vegetarian
Buon Appetito
Ingredients
- 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
Method
- 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.
- Drain the potatoes then transfer to a baking tray. Drizzle with olive oil and sprinkle over salt and black pepper. Bake for 20 minutes.
- 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.
- In a large bowl, combine the cooked green beans, red cabbage, radish, dill and cooked potatoes.
- Drizzle over the Sacla' Vegan Aioli Dressing and enjoy!
