Green goddess potato salad

Ingredients

• Pickled radishes: 200g radishes thinly sliced, 100ml apple cider vinegar, 75ml water, 2 tsp honey, 1 tsp sea salt, 1 tsp mustard seeds, 1 bay leaf
• 850g Jersey Royal potatoes
• 250g green beans, trimmed and halved
• 1 cucumber, thinly sliced
• 1 fennel bulb, thinly sliced, plus 1 tbsp olive oil
• 10g chives, finely chopped, and black pepper
• Dressing: 15g basil, 12g tarragon, 8g dill, 2 garlic cloves, 2 tsp capers, 1/2 tsp sea salt, 100g mayonnaise, 2 tbsp lemon juice
• 1 tbsp ACTIVE Greens powder

Method

1. 1

   Heat the oven to 180C.

2. 2

   Whisk the vinegar, water, honey, salt, mustard seeds and bay leaf, pour over the radishes in a clean jar, cool and chill for at least 1 hour.

3. 3

   Roast the fennel with olive oil and salt for 20 to 25 minutes until lightly browned.

4. 4

   Boil the potatoes in salted water for about 10 minutes until tender, lift out, then cook the green beans in the same water for 1 to 2 minutes and plunge into iced water.

5. 5

   Blend the herbs, garlic, capers, salt, mayonnaise and ACTIVE Greens until smooth, then blend in the lemon juice. Season and spread over a platter.

6. 6

   Pile the potatoes, beans, cucumber, fennel and radishes on top and finish with chives and black pepper.

Made with

ACTIVE | Greens PowderView product