Is this a salad or a side dish? It’s kind of both. If you ate it with a roast chicken as we did, it’s the latter. But then you could enjoy it on its own – perhaps adding a poached egg, or some crumbled goats’ cheese, or even griddled halloumi on top – and it would be more of a salad. Whatever.
It’s very nice, and of course it’s easy to make too. If you wish to big up the flavours, then increase the amounts of garlic, capers and anchovies. Below is exactly how we cooked it, and delightful it was too, but next time I think I’ll go bigger on the flavour front.
If you have this as a side with fast roast oregano and lemon chicken, a quick dijon mustard mayo (made with homemade or shop bought mayo, as we had) would be lovely with it, as we discovered in a mid-dinner moment of impromptu condiment mixology!
Prep time: 2 minutes
Cook time: 25 minutes
Total time: 27 minutes
Ingredients:
Instructions:
- Cook your potatoes so they still have a little bite left to them, not too much. You can do this in advance. Put them to one side.
- When you’re ready to make the salad (it should be served fairly soon after cooking), pop your beans on to steam or boil for five minutes. Drain your beans.
- Warm your olive oil in a pan and place your sliced garlic in it, gently sizzling but not colouring for the same amount of time. Add your anchovies to the garlic and oil mixture and move them around a little; they will simply melt into the oil, no need to chop. Throw in the rinsed, whole capers.
- Add your beans to the pan mixture and toss them around (the beans just like this would be lovely, without any more ingredients added).
- Now tip in your halved new potatoes and let it all cook together, moving around only occasionally, for about 15 minutes. You want the potatoes warmed through but not frazzled off.
- Squeeze lemon over and season. Add parley and toss through so it’s all well mixed. Serve soon.
