Roast potato, green bean and olive salad

Ingredients:
1kg baby potatoes, halved
275g green beans, ends cut off and sliced in half diagonally
1/2 cup pitted black olives
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
salt and pepper
fresh basil leaves

Method:
1. Preheat oven to 200 degrees.
2. Place potatoes on a baking tray and bake for 45 minutes, or until tender and golden.
3. Place beans in a heatproof bowl, cover with boiling water and stand for 5 minutes, then drain and run under cold water.  Drain again and pat dry with paper towel.
4. Combine warm potatoes, beans, olives and the torn leaves of basil (to taste) in a large bowl.  Drizzle with vinegar and oil and season with salt and pepper.
5. Toss well then serve

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