If you are looking for that perfect dish to brighten up your table, this is it! The secret here is all in the dressing, a zesty, aromatic coriander vinaigrette that brings everything to life. It’s light yet satisfying enough for a busy mid-week lunch, but it also makes the most stunning side dish to impress your friends at your next BBQ gathering. Trust me, you are going to love how simple and delicious this comes together.
Vegan, nut free, soy free, gluten free | Serves 1 | SALAD
Ingredients:
- 200g runner beans
- 200g potatoes
Dressing:
- Some fresh coriander
- 30g olive oil
- 1/2 lemon, the juice
- 1 tablespoon apple cider vinegar
- 1 garlic clove
- 1 teaspoon English mustard
- A splash of maple syrup
- Salt and pepper
- A pinch of oregano
Serve with:
- 1-2 tablespoons of capers
- Fresh coriander leaves
- Crispy fried onions
Steps:
1.Peel the potatoes and cut them into large pieces.
2.Place them in a pot, cover them with water and add a generous pinch of salt.
3.Boil them until a fork can be inserted easily , then remove and set aside (this might take from 20-30 minutes depending on the size of your potatoes).
4.While waiting the potatoes to cook, remove the ends from your runner beans and cut them in half.
5.Use the same pot and water to blanch the runner beans. Place them in the boiling water (add more water to cover them if needed) and boil for 2-3 minutes.
6.Then remove and place them in a bowl with ice water to cool down and keep their green color.
7.To prepare the dressing, add all the ingredients in a blender with an ice (this will help to maintain the bright green color of the herbs) and blend until smooth.
8.In a large bowl, add the boiled potatoes, blanched beans, dressing and capers and mix to combine.
9.Finish with some fresh herbs and crispy fried onions.
Enjoy!
Notes:
*You can substitute coriander with fresh basil, dill or parsley.