This vegan nicoise-ish salad is the satisfying summer dish that we make on repeat all season long. Although slightly untraditional - subbing eggs with avocado and adding crisp veg for crunch - it packs the same punch of flavour and texture as the classic.
500g new potatoes, washed and halved
200g green beans, trimmed and halved
100g mixed salad leaves
100g cherry tomatoes, halved
100g radishes, thinly sliced
1 ripe avocado
3 tbsp white wine vinegar
½ tsp salt
1 tbsp dijon mustard
1 tsp wholegrain mustard
1 tbsp maple syrup
5 tbsp olive oil
10g fresh herbs
Add the potatoes to a pot of cold salted water and set over high heat. Bring to a boil, lower the heat and simmer for around 20 minutes, until you can easily insert a knife through the largest potato.
A couple minutes before draining the potatoes, add the green beans to the pot and cook for 2-3 minutes, until bright and tender, but still crisp. Drain both the potatoes and green beans and set aside.
Next, prepare your dressing. Whisk together white wine, salt, mustards and maple syrup. Drizzle the olive oil while whisking, until fully incorporated and creamy. Taste for salt and acidity, and adjust to taste.
Combine the potatoes, green beans, olives, salad leaves, cherry tomatoes, radishes and avocado in a serving bowl. Add the dressing and toss thoroughly, ensuring every piece is coated. Serve topped with fresh herbs and black pepper.