Roast Potato & Green Bean Aioli Salad
On the table in 30mins
Serves 2
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!
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