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 #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!