A hearty and satisfying salad. The potatoes and eggs should both be added to the salad while warm. The delicious combination of cool crisp salad and comforting roast potatoes is what makes this really sing.
Serves: 3-4
INGREDIENTS
500 grams baby potatoes (any small potato variety will do – Jersey Benne or Baby Perlas are ideal)
250 grams green beans
3-4 free range eggs (allow 1 per person)
100 grams fresh rocket leaves
18 kalamata olives
12 cherry tomatoes, halved
ghee or olive oil for roasting
Dressing
Juice of one lemon
4 tablespoons good quality olive oil
1 clove garlic, diced finely
1 ½ teaspoons maple syrup or coconut sugar
generous pinch sea salt
generous grind cracked black pepper
pumpkin seeds for garnishing
METHOD
Preheat oven to 180˚C.
Cut the potatoes in half. Place in an oven proof dish. Drizzle generously with oil and season with salt and pepper. Toss to ensure well coated and roast for 30 minutes until golden and tender.
Trim and halve the beans. Bring a medium sized saucepan of water to the boil. Blanch the beans for 2 minutes before draining and immediately plunging into ice cold water to cool completely. Lay out on a tea towel to dry.
Bring another medium sized saucepan of water to the boil. Add the eggs and cook for precisely 6 minutes. Cool under cold water before peeling. Cut in half.
Place all the dressing ingredients into a small jar and shake vigourously to combine.
To assemble: Toss the rocket in 2/3 of the dressing. Add additional as desired. Lay out on a platter. Scatter all the other components on top. Season with sea salt and cracked black pepper and scatter a small handful of pumpkin seeds on top. Serve immediately.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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