Potatoes and runner beans meet a zesty coriander dressing with capers and crispy onions. This vegan, gluten-free salad suits summer lunches, picnics, and barbecue spreads.
Ingredients
- 200 g runner beans
- 200 g potatoes
Dressing:
- Some fresh coriander
- 30 g olive oil
- ½ 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
Instructions
- Peel the potatoes and cut them into large pieces.
- Place them in a pot, cover them with water and add a generous pinch of salt.
- 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).
- While waiting the potatoes to cook, remove the ends from your runner beans and cut them in half.
- 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.
- Then remove and place them in a bowl with ice water to cool down and keep their green color.
- 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.
- In a large bowl, add the boiled potatoes, blanched beans, dressing and capers and mix to combine.
- Finish with some fresh herbs and crispy fried onions.
*You can substitute coriander with fresh basil, dill or parsley.