ROASTED POTATOES & CANNELLINI BEAN SALAD
Jane Lyons & Will Bowman
tags:cannellini beans, salads, potatoes
Serves
4-6 as a sidePreparation
30 minsCook
40 minsIngredients
FOR THE DRESSING | |
2 tablespoons neutral oil | |
6 whole spring onions, finely chopped | |
1 tablespoon gochugaru (Korean red pepper flakes) | |
1 teaspoon mirin | |
½ teaspoon sesame oil | |
1 tablespoon rice wine vinegar | |
½ teaspoon fish sauce | |
FOR THE POTATOES AND BEANS | |
900g Agria potatoes, cut into chunks | |
1 tablespoon neutral oil | |
1 tablespoon rice wine vinegar | |
1 teaspoon flaky sea salt | |
2 cups cooked & drained cannellini beans |
Instructions
1. | To make the dressing, heat one tablespoon of oil in a frying pan over a high heat. |
2. | Add the spring onions and fry until soft and starting to char. |
3. | Remove from the heat and set some aside as garnish. |
4. | Add the rest to a bowl with all remaining dressing ingredients and stir to combine. Set aside. |
5. | Boil the potatoes in lightly salted water until tender (about 10 minutes). |
6. | Remove from the heat, then drain in a colander, tossing them around a bit in the colander to rough up the edges. Leave to cool. |
7. | Heat the oven to 220°C. |
8. | Place a large roasting dish in the hot oven for 10 minutes. |
9. | Carefully remove the hot dish, pour in the oil and potatoes and toss to combine. |
10. | Bake for 25-30 minutes until golden and crunchy, shaking the tray a couple of times. |
11. | Remove the potatoes from the oven and toss with rice wine vinegar and salt. |
12. | Add the dressing and white beans and toss to combine. |
13. | Garnish with remaining spring onions. |
Recipes, food styling & photography Will Bowman & Jane Lyons
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