Flavours of the Mediterranean brought to Australian shores - bliss!
Ingredients:
- 4 small potatoes
- 2 large onions
- 150g green beans
- 3 tomatoes
- 1/2 head lettuce
- 1 tbs capers
- 2 tbs black olives
- 2 tbs pumpkin seeds
- 2 tbs pumpkin seed oil
- 1 tbs apple cider vinegar
- salt & cracked pepper
- finely chopped parsley
Instructions:
- Boil potatoes in skins in salty water until tender.
- Top and tail, then steam beans until tender.
- Peel onions, cut into 1 cm rounds and place on sunflower oiled tray with an extra sprinkle of oil and salt on top and bake for 20min in 200°C oven.
- Allow cooked items to cool.
- Cut up tomatoes, beans and lettuce.
- Add to a salad bowl quartered potatoes, beans, tomatoes, lettuce, capers, olives, onion, pumpkin seeds, then toss.
- In a jar shake up the pumpkin seed oil, apple cider vinegar and salt.
- Serve salad, then drizzle the dressing over everything and sprinkle some finely chopped parsley and cracked pepper.