Name: South American potato and bean salad recipe
Prep time: 15 min
Cook time: 15 min
Yield: Serves: 4
Ingredients: 75g pumpkin seeds; 750g potatoes, halved or quartered; 200g trimmed green beans, halved; 1tbsp olive oil; 2 tomatoes, quartered; 2 cloves garlic

By GoodtoKnow

published 21 April 2007

in Recipes

Crunchy potatoes and fresh green beans, this dish is ideal as a starter or lunch with grilled chicken or steak

Ingredients

75g pumpkin seeds
750g potatoes, halved or quartered
200g trimmed green beans, halved
1tbsp olive oil
2 tomatoes, quartered
2 cloves garlic

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Method

Preheat the oven to 200ºC/400F/gas 6.
Spread the pumpkin seeds on a baking tray and bake for 10 mins until lightly browned. Allow to cool.
Cook the potatoes in boiling water for 10 mins until tender, remove with a slotted spoon and run under cold water to cool or use a sieve.
Add the beans to the water and cook for 2-3 mins. Cool under cold water.
Place the potatoes and beans in a large bowl.
Heat the oil in a frying pan and fry the tomatoes and garlic for 2-3 mins. Place the pumpkin seeds in a food processor and grind to a smooth paste. Add the tomato and process until smooth.
Add 75ml water to make a thick dressing. Stir into the potatoes and chill before serving.

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