WARM BEETROOT, GREEN BEAN, POTATO AND ALMOND SALAD
Ingredients
- 200g/7oz new potatoes
- cut into 1cm/½in thick slices
- 50g/2oz green beans
- cut into pieces diagonally
- 50g/2oz flaked almonds
- toasted
- 3 tbsp olive oil
- 2 sprigs fresh basil
- torn
- 3 tbsp chopped fresh parsley
- salt and freshly ground black pepper
- 1 tbsp balsamic vinegar
- ½ cooked beetroot (not in vinegar)
- chopped
Directions
- Cook the potato slices in a saucepan of boiling water for 5-7 minutes
- or until tender. Drain.
- Blanch the beans for 3-4 minutes
- then drain.
- Combine the blanched potatoes and beans and all the remaining ingredients in a bowl and stir well. Serve warm.
