Serves: 4–6
INGREDIENTS
200 grams slim green or yellow beans
800 grams small red skinned potatoes
1 avocado, sliced
2 spring onions, thinly sliced
zest 1 lemon
Dressing
½ cup sour cream
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Cook the beans in a saucepan of boiling salted water until just tender. Remove with a slotted spoon and refresh in cold water. Drain and dry on kitchen towels.
Add the potatoes to the saucepan and cook until tender. Drain and when cool enough to handle, cut into wedges.
Dressing: Whisk all the ingredients together in a bowl and season.
To serve: Layer the potatoes, beans and avocado on the platter, drizzling with the dressing, spring onions and lemon zest.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.