New season waxy potatoes are always popular – toss them with the dressing while they’re still warm so they soak up the flavours.
Serves: 6
INGREDIENTS
600 grams waxy potatoes, scrubbed or peeled
250 grams green beans, stem end trimmed
½ small red onion, very thinly sliced
2 small inner stalks celery, thinly sliced
Dressing
¼ cup olive oil
finely grated zest and juice 1 lemon
1 clove garlic, crushed
pinch chilli flakes
2 tablespoons capers
2 tablespoons pine nuts, toasted
small handful basil, finely chopped
METHOD
Cook the beans in plenty of boiling salted water until just tender. Remove with tongs and refresh in cold water. Drain and pat dry on kitchen towels.
Add the potatoes to the boiling water and cook until tender. Drain and when cool enough to handle, cut into wedges.
Soak the onion in cold water for 10 minutes then drain and squeeze dry in a clean tea towel.
Dressing: Whisk the oil, lemon zest and juice, garlic and chilli flakes in a large bowl and season. Add the capers, pine nuts and basil.
Add the warm potatoes, beans, onion and celery to the dressing. Combine gently and transfer to a serving platter.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!