A easy weeknight dinner, perfect for that springtime in-between weather. Healthy, filling, cheap and gluten, dairy and sugar free, this dinner is easy to adapt and even simpler to make.
- 2 large baking potatoes or 4 smaller ones, washed and roughly chopped (no need to peel)
- a couple of generous handfuls of trimmed green beans (fresh or frozen)
- 3 spring onions, thinly sliced
- a couple of handfuls of pitted olives, halved
- 2-3 tablespoons capers
- 1 tin wild salmon
- 2-3 tomatoes or 6-8 cherry tomatoes
- 1 thinly sliced red or yellow pepper, optional
- a few chopped jarred artichoke hearts, optional
- 1 teaspoon Dijon or wholegrain mustard
- 2 tablespoons apple cider vinegar
- 125 ml (1/2 cup) extra virgin olive oil
- salt & pepper
- a large handful of roughly chopped fresh parsley, chives or basil, optional
- sunflower or pumpkin seeds to serve, optional
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Cook the roughly chopped potatoes in boiling water in a large pan for 15-20 mins, until soft but not falling apart. Add the green beans for the last 5-10 mins.
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In a large salad bowl, mix all of the other salad ingredients together. Make the dressing by adding all of the ingredients to a lidded jar, screwing on the lid and shaking until combined. Pour over the salad, season to taste and serve straightaway sprinkled with fresh herbs and/or seeds, if using. You can also leave the salad to cool and eat cold - potatoes are actually better for your gut when they've been cooked and cooled as they build up resistant starch!