Crushed parmesan potato and green bean salad

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How to make Crushed parmesan potato and green bean salad

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:35
  • Total Time : 0:50

Ingredients

  • 500g sebago potatoes, peeled, cut into 4cm pieces
  • 1/3 cup extra virgin olive oil
  • 1/4 cup finely grated parmesan
  • 200g green beans, trimmed
  • 1/2 small red onion, thinly sliced
  • 1 tablespoon white wine vinegar
  • Extra 1 teaspoon extra virgin olive oil
  • 1 tablespoon drained baby capers, rinsed
  • 1 tablespoon roughly chopped fresh dill

Method

  • Step 1 Preheat oven to 230C/210C fan-forced. Line a large baking tray with baking paper.
  • Step 2 Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 6 to 8 minutes until just tender. Drain well. Transfer to prepared tray. Using a fork, lightly crush potato. Drizzle with half the oil. Season with salt and pepper. Sprinkle with parmesan. Bake for 25 minutes or until golden and tender. Cool slightly.
  • Step 3 Meanwhile, cook beans in a saucepan of boiling water for 2 minutes or until bright green and just tender. Drain. Refresh under cold water. Drain well. Transfer to a large serving bowl. Add onion. Whisk vinegar and remaining oil together in a jug. Drizzle over bean mixture. Toss to coat.
  • Step 4 Heat extra oil in a small frying pan over medium-high heat. Add capers. Cook, stirring occasionally, for 1 to 2 minutes or until golden and crisp. Drain on paper towel. Add potato to bean mixture. Toss to combine. Sprinkle with capers and dill. Serve immediately.

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