Crushed Parmesan Potato Green Bean Salad Recipe

Ingredients

• 500g sebago potatoes, peeled, cut into 4cm pieces
• 1/3 cup extra virgin olive oil
• 1/4 cup finely grated parmesan
• 200g green beans, trimmed
• 1/2 small red onion, thinly sliced
• 1 tbsp white wine vinegar
• extra 1 tsp extra virgin olive oil
• 1 tbsp drained baby capers, rinsed
• 1 tbsp roughly chopped fresh dill
• 4 salmon fillets

Method

1. Preheat oven to 230ºC/210ºC fan-forced. Line a large baking tray with baking paper.
2. Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 6 to 8 minutes until just tender. Drain well. Transfer to prepared tray. Using a fork, lightly crush potato. Drizzle with half the oil. Season with salt and pepper. Sprinkle with parmesan. Bake for 25 minutes or until golden and tender. Cool slightly.
3. Meanwhile, cook beans in a saucepan of boiling water for 2 minutes or until bright green and just tender. Drain. Refresh under cold water. Drain well. Transfer to a large serving bowl. Add onion. Whisk vinegar and remaining oil together in a jug. Drizzle over bean mixture. Toss to coat.
4. Heat extra oil in a small frying pan over medium-high heat. Add capers. Cook, stirring occasionally, for 1 to 2 minutes or until golden and crisp. Drain on paper towel. Add potato to bean mixture. Toss to combine. Sprinkle with capers and dill.
5. On the side, cook the salmon fillets. Serve together with the salad