Green bean & spekboom potato salad

We’re embracing the native flora of South Africa by switching up classic potato salad with a pop of spekboom leaves. Spekboom is high in vitamin C and has a delicious zesty taste, making it a wholesome addition to salads. Green bean & spekboom potato salad HANDS-ON TIME 15 min | TOTAL TIME 40 min | SERVES 4-6 INGREDIENTS 500 grams baby potatoes, halved 2 tbsp olive oil 2 tsp sea salt 170 grams green beans, trimmed MUSTARD DRESSING 2 tbsp wholegrain mustard 2 tbsp olive oil 2 tbsp lemon juice TO SERVE 1 cup spekboom leaves, washed 3/4 cup double-cream yoghurt 1/3 cup coconut cream 1/2 cup feta, crumbled METHOD PREHEAT oven to 200ÂșC. PLACE baby potatoes on a baking tray and toss with olive oil and salt. Roast for 25 minutes until tender and golden brown. PREPARE a bowl with ice and water and set aside HEAT a pot of water over medium heat until boiling. Add green beans and cook for 3 minutes until tender and bright green. Drain and immediately plunge in the ice water to retain their colour and crunch. Remove and pat dry. MUSTARD DRESSING WHISK the mustard, oil and lemon juice together. TO SERVE … Continue reading Green bean & spekboom potato salad