Roasted Potato and Green Bean Salad with Lemon-Caper Dressing

Serves 4

Cook time 30 minutes

Prep time 15 minutes

To me, it makes perfect sense to use the oil that’s left behind when you finish a jar of artichokes, or almost any jar, to make a brilliant zero waste salad dressing. Roasted tomato or pepper oil will also work beautifully for salads or meat. Of course, if you don’t have one on hand when you want to make this recipe, extra virgin olive oil will work well too.

Ingredients:

• 500 grams new potatoes

• 200 grams green beans

• 1 red onion

• 2 tablespoons capers, rinsed under cold water

• 200 ml oil from a jar of artichokes (or add more if needed)

• 1 tablespoon Dijon mustard

• Juice of 1 lemon

• 2 tablespoons honey

• 2 garlic cloves, crushed

• Olive oil

• Salt and pepper

Instructions:

• Preheat your oven to 200°C (390°F).

• Slice the potatoes in half and boil them for 5 minutes. Strain them and let them steam dry.

• Arrange the potatoes in a single layer on a shallow baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 15-20 minutes until slightly crisp. Set aside.

• Using the oil remaining in the artichoke jar (you want about 200ml, so top to up with olive oil if there isn’t enough) add the capers, Dijon mustard, lemon juice, honey, and garlic. Shake well to combine.

• Slice the red onion and soak the slices in a bowl of water for 5-10 minutes to reduce harshness. Drain the onions and pat dry with kitchen roll.

• Trim the green beans and boil them for 4 minutes.

• Drain the beans and while they are still hot, add them to a platter along with the roasted potatoes and red onion.

• Pour most of the dressing over the vegetables and mix well to coat everything.

• Spoon the remaining dressing over the top and serve warm.