Serves: 4–6
INGREDIENTS
200 grams slim green or yellow beans
800 grams small red skinned potatoes
1 avocado, sliced
2 spring onions, thinly sliced
zest 1 lemon
Dressing
½ cup sour cream
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Cook the beans in a saucepan of boiling salted water until just tender. Remove with a slotted spoon and refresh in cold water. Drain and dry on kitchen towels.
Add the potatoes to the saucepan and cook until tender. Drain and when cool enough to handle, cut into wedges.
Dressing: Whisk all the ingredients together in a bowl and season.
To serve: Layer the potatoes, beans and avocado on the platter, drizzling with the dressing, spring onions and lemon zest.
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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!