Baby Potato, Green Bean, Spinach and Red Onion Salad with Lemon Dressing

Name: Baby Potato, Green Bean, Spinach and Red Onion Salad with Lemon Dressing
Ingredients: handful of sprouts or cress; 500 g small spinach leaves; 3 medium juicy lemons; 100 ml extra-virgin olive oil; 3 tablespoons balsamic vinegar; 3 medium red onions, peeled; 1 teaspoon salt; 600 g baby or new potatoes (try something waxy like Kipfler, Anya or Pink Fir); 300 g green beans, topped (I never remove the tails)

Preparation info

Difficulty
Medium

Appears in

Salads

By Peter Gordon

Published 2005

About

This is the sort of lunch I love to eat on a hot summer’s day, followed by fresh fruit as dessert. The use of the spinach and red onion in two different ways gives added texture to the dish.

Ingredients

600 g baby or new potatoes (try something waxy like Kipfler, Anya or Pink Fir)
1 teaspoon salt
300

Lunch
Vegan
Summer
Gluten-free

Method

Put the potatoes into a generously sized pot, cover with cold water, add the teaspoon of salt and boil until just cooked. As soon as they’re cooked, add the beans to the same pan (making sure there is enough water to cover them) and cook for a further 2 minutes. Drain in a colander and refresh under cold running water for a few minutes.

Meanwhile, halve 2 of the onions, thinly slice the