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Crushed parmesan potato and green bean salad recipe
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Satisfying vegetarian salad with cheesy roasted potatoes and crispy fried capers. Budget-friendly and delicious!
Ingredients:
  • 500g sebago potatoes, peeled, cut into 4cm pieces
  • 75.08 gm extra virgin olive oil
  • 62.50 ml finely grated parmesan
  • 200g green beans, trimmed
  • 1/2 small red onion, thinly sliced
  • 20.00 ml white wine vinegar
  • Extra 4.60 gm extra virgin olive oil
  • 20.00 ml drained baby capers, rinsed
  • 20.00 ml roughly chopped fresh dill
Instructions:
  • Preheat your oven to 230C/210C fan-forced and line a large baking tray with baking paper.
  • - Start by boiling the potato in a large saucepan filled with cold water until it's just tender, which should take around 6 to 8 minutes. Drain the potato well and transfer it to a prepared tray. - Using a fork, gently crush the potato, then drizzle it with half of the oil. Season with salt and pepper and sprinkle with parmesan. - Bake the seasoned potato for about 25 minutes until it turns golden and tender. Allow it to cool slightly before serving.
  • Cook beans in boiling water for 2 minutes until bright green and tender. Drain and cool under cold water. Transfer to a large serving bowl. Add onion. Whisk vinegar and remaining oil in a jug, then drizzle over the beans. Toss to coat evenly.
  • In a small frying pan over medium-high heat, heat some extra oil. Add capers and cook, stirring occasionally, for 1 to 2 minutes until they are golden and crisp. Drain them on a paper towel. Add the capers and dill to the bean mixture, toss to combine, and serve immediately.

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