Roast Potato, Green Bean and Olive Salad (SF)

[Guest guest]

Roast Potato, Green Bean and Olive Salad

 

 

1 kg (2 1/4 lb) baby desiree -OR- cocktail potatoes

olive oil spray

275 g (10 oz) green beans

1 bunch fresh basil

1/2 cup pitted olives, halved

4 tsp white balsamic vinegar

4 tsp extra virgin olive oil

salt and pepper

 

 

1. Preheat oven to 200 C (390 F).

 

2. Cut potatoes in half (or quarters if large) and place on a large

baking tray.

 

3. Spray potatoes with olive oil spray and bake for 45 minutes,

until tender and golden brown.

 

4. Meanwhile, trim the beans and slice in half diagonally. Place in

a heatproof bowl and cover with boiling water. Stand for 5 minutes.

Refresh under cold running water, drain and pat dry with paper towels.

 

5. Pick and tear the leaves from the basil.

 

6. Combine the warm potatoes, beans, olives and basil.

 

7. Drizzle with vinegar and oil, and season with salt and pepper.

Toss well.

 

 

Serves 8.