Colorful, fresh & full of spring flavor – we officially usher in spring with a large, colorful mixed salad with rosemary potatoes and a fine olive oil dressing.
What should no spring table be without? Small bowls of MANI olives & mezes, of course!
| Servings: | 4 |
| Difficulty: | easy |
| Preparation time: | 35 minutes |
Ingredients
- 300-400 g waxy potatoes
- 2 tbsp MANI 100% virgin olive oil
- 1 tsp dried rosemary
- coarse sea salt
- 1–2 bunches of radishes
- 200g green beans (frozen)
- 1 bunch of spring onions
- 1 bunch of mixed herbs (e.g. dill, parsley, chives)
- 3 handfuls of arugula
- 1–2 carrots
dressing
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- 2 tablespoons white wine vinegar
- 4 tablespoons MANI organic extra virgin olive oil
- 2-3 tablespoons of cold water
- Salt & pepper
preparation
- Preheat oven to 200 °C.
- Cut the potatoes into cubes and mix with 2 tablespoons of olive oil, rosemary and coarse salt.
- Bake the potatoes in the oven for 20-25 minutes until golden brown, then let them cool slightly.
- Blanch frozen beans for 1-2 minutes, then rinse with cold water and drain.
- Slice the radishes and spring onions into thin slices, shred the carrots into thin strips, and roughly chop the herbs.
- For the dressing, mix mustard, maple syrup, white wine vinegar, water and olive oil, and season with salt and pepper.
- Place beans, radishes, spring onions, carrots and herbs in a large bowl.
- Gently fold in the baked potatoes and the arugula.
- Pour the dressing over the salad and mix everything well.
