Gluten-Free | Low-FODMAP | Vegan | OMS-Friendly
Recipe by Kirsty
Ingredients
- 4-5 unpeeled potatoes, boiled and sliced (still warm when served)
- 500 grams / 2lb green beans, blanched (still crunchy, very green, hot when served)
- 1/2 cup of white wine
- Salt & pepper to taste
- Pinch of ground cayenne pepper
- 3 strips of faux bacon (‘fakon’), diced and fried
- 2.5 Tbsp red wine vinegar
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh chives
- 2 Tbsp shallot-infused olive oil
Method
- Boil the potatoes whole (skin on) until tender through. When they are ready, cut them into round slices.
- Top and tail the green beans, then cut in half.
- Prepare a pot of boiling water, and blanch the beans for a minute – you want them to be bright green and when you eat them, still crunchy.
- In a large bowl, mix the potatoes and the beans and season with salt and pepper, adding a pinch of cayenne.
- Add in the wine and shallot oil, and mix.
- In a frying pan with a small amount of oil, fry the bacon until slightly crispy (if possible with your brand of faux bacon), then transfer to the bowl with the vegetables.
- Pour the vinegar into the still-hot bacon pan, and deglaze, then pour this mixture over your salad.
- Add the parsley and chives, and mix.
- Serve warm.
