Crunchy potatoes and fresh green beans, this dish is ideal as a starter or lunch with grilled chicken or steak
Ingredients
- 75g pumpkin seeds
- 750g potatoes, halved or quartered
- 200g trimmed green beans, halved
- 1tbsp olive oil
- 2 tomatoes, quartered
- 2 cloves garlic
WEIGHT CONVERTER
Method
- Preheat the oven to 200ºC/400F/gas 6.
- Spread the pumpkin seeds on a baking tray and bake for 10 mins until lightly browned. Allow to cool.
- Cook the potatoes in boiling water for 10 mins until tender, remove with a slotted spoon and run under cold water to cool or use a sieve.
- Add the beans to the water and cook for 2-3 mins. Cool under cold water.
- Place the potatoes and beans in a large bowl.
- Heat the oil in a frying pan and fry the tomatoes and garlic for 2-3 mins. Place the pumpkin seeds in a food processor and grind to a smooth paste. Add the tomato and process until smooth.
- Add 75ml water to make a thick dressing. Stir into the potatoes and chill before serving.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Warm chicken and grain salad with green harissa
Our warm chicken and grain salad with green harissa requires 5 minutes prep and makes extra harissa for future meals
By Georgia Sparks Published
-
Mozzarella and tomato ‘bruschetta’ salad
A filling salad that doesn't shy away from flavour. Perfect as a hearty lunch or light dinner...
By Jess Meyer Published
-
Blood orange, radicchio, pistachio and Stilton salad
This colourful first course of blood orange, radicchio, pistachio and Stilton salad is light and refreshing, so it makes the perfect start to your festive feast...
By Jess Meyer Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Salad Cream could be changing its name to Sandwich Cream
Salad Cream may be a condiment of the past after its makers Heinz revealed they are considering a name change for the first time in 104 years.
By Jenni McKnight Published
-
Police issues warning after getting call from child whose parents served him a salad
Someone really doesn't like vegetables...
By Mariana Cerqueira Published
-
Coronation quiche chosen as signature dish by King Charles and Camilla - here's how to make it yourself
King Charles and Camilla have chosen coronation quiche as the signature recipe for the celebration - here's what we know about the dish and how you can make it at home.
By Ellie Hutchings Published