A light, easy-to-eat meal that's perfect for outdoor eating.
Oven Roasted Mashed Potatoes with Bean Salad
2014-09-27 15:30:25
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- POTATOES
- 2lb. potatoes
- 2 onions chopped
- 1 tablesp. oil
- 2 tablesps. chopped mint
- BEAN SALAD
- 1 tin red kidney beans
- 1 tin butter beans
- 4 ozs. bean mix (frozen - soy beans, broad beans, peas etc.)
- LEMON AND MINT VINAIGRETTE
- 1/3 cup lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1 clove garlic crushed
- 1/3 cup extra virgin olive oil
- 1/3 cup chopped fresh mint
- Peel and boil the potatoes, then mash well.
- Fry the chopped onions in oil until golden.
- Add the onions to the potatoes, season and add the chopped mint and a chopped chili if you want.
- Shape it into a round 'cake' on baking parchment on a baking tray.
- Sprinkle with grated cheese if you want.
- Cook at 200 degrees for approx. 30 mins until golden.
- Cook the frozen beans as per the pack.
- Drain and cool.
- Rinse and drain the other beans and add to the cooled, drained frozen beans.
- Place all the vinaigrette ingredients in a screw topped jar and shake like mad.
- Pour half of this over the beans. The remainder will last a couple of days in the fridge.
- Chill the bean mix for an hour or so.
- Serve the potato cake cut in wedges alongside the beans.
- Nice with a speciality bread.
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