Ingredients Jump to Instructions ↓

  1. 500g (about 1 pound) waxy potatoes, cut in chunks

  2. 2 tablespoons olive oil

  3. salt and freshly ground black pepper

  4. 250g (1/2 pound) baby green beans, trimmed

  5. 1 cup red cherry tomatoes, sliced in half

  6. 1/2 small red onion, sliced

  7. 1/2 cup Kalamata olives

  8. 1 radicchio

  9. Dressing:

  10. 50mls (3 tbsp.) white wine vinegar

  11. 1 tbsp. chopped tarragon

  12. 1 tbsp. finely sliced chives

  13. 2 tbsp. chopped flat leaf parsley

  14. 1/4 cup virgin olive oil

  15. 60mls (4 tbsp.) cream

  16. Salt and freshly ground black

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C. (400F) Toss potatoes with olive oil, salt and pepper and roast for 40 - 45 minutes or until golden.

  2. Combine all dressing ingredients in a small bowl and whisk until combined. Using a slotted spoon or tongs, remove potatoes from baking tray and toss with half of dressing.

  3. Bring a pot of lightly salted water to the boil and blanch green beans for 1 minute or until tender crisp. Refresh with cold water and add to potatoes along with tomatoes, red onions, olives, remaining dressing and salt and pepper. Toss gently and serve atop lettuce


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