Salads don’t have to be boring! I really feel that majority of people have this stereotype in their minds of salads being bland and definitely not filling and satisfying. Well this salad is everything but that! The soft baby potatoes goes perfectly with the crunchy greens beans and broccoli and the pickled onion dressing really brings everything together. To make it extra delicious serve it with this super simple hummus which is so creamy and packed with summer flavours.
This salad is just perfect for:
- Packed lunches
- When you want something filling and wholesome and nourishing at the same time
I have been loving having this salad and making extra as it’s even more delicious and flavoursome the next day!
Serves 2-3 people
Roughly 300gr of baby potatoes – cut into halves
200gr of green beans – cut into halves
200gr of tenderstem broccoli – trimmed and cut into halves
A generous bunch of fresh parsley , finely chopped
A generous bunch of fresh chives, finely chopped
1 banana shallot
3 tbsp of apple cider vinegar
1 tsp of wholegrain mustard
1/3 cup of extra virgin
Plenty of salt and pepper to taste
For the red pepper hummus:
1 red sweet pepper chopped into quarters
1 can of drained and rinsed chickpeas
1 tbsp of tahini paste
The juice of 1/2 lemon
1 garlic clove -crushed
2tbsp of extra virgin olive oil + a dash of water if needed
1/2 teaspoon of smoked paprika
Salt to taste
Slice the shallot really fine and place it into a small bowl. Cover it with the apple cider vinegar and let it sit onto one side while you are prepping the rest.
Start by roasting the pepper. Simply place the chopped pepper in tray with a drizzle of oil and place it in the oven at 180 degrees Celsius for 20 minutes until soft.
While the pepper is roasting place the potatoes into a large pan and cover them with boiling water. Add a pinch of salt and cook the for around 20 minutes as well until soft.
Remove the pepper fro the oven and let it cool for 10 minutes.
Add the roasted pepper and all the other ingredients into a food processor and blitz until you have a creamy and fairly smooth consistency. Add a bit more water or oil if you prefer a runnier consistency.
Drain the potatoes but don’t throw away the cooking water. In the same pan add in the chopped green beans and tenderstem and cook them for 4-5 minutes until they are slightly tender but still with a bite.
Drain them and place in bowl with plenty of cold water plus few ice cubes if you have them on hand to stop the cooking process.
To the bowl with the shallots and vinegar add the wholegrain mustard, the extra virgin olive oil, salt and pepper. Mix it all together. Add the potatoes, green beans and broccoli to a large bowl. MIx the dressing + pickled shallot, finely chopped parsley and chive and give it a good mix until everything is nicely coated.
Serve it with a generous dollop of the red pepper hummus. This salad is also great served the next day, so if you have any leftovers just pop them in an airtight container in the fridge. Same for the hummus which will actually last for 3-4 days.