Olive, bean and potato salad with harissa mayonnaise
Pair this fabulous salad alongside your favourite meat dish for a fresh, flavourful accompaniment that is perfect all year round.
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Cooking tools:
- Food processor
- Blender
- Pot
- Colander
- Chef's knife
- Cutting board
- Serving bowl
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Stove
Ingredients
- 1kg baby potatoes
- 250g green beans, trimmed and halved
- ½ 169g jar Losada pitted Gordal olives, halved
- 1/3 cup roasted almonds, coarsely chopped
- 1 clove garlic, crushed
- 1/3 cup Pons wild fennel olive oil
- ¼ cup loosely packed mint leaves
- ½ cup loosely packed parsley leaves
- 2 Tbsp Forvm Chardonnay vinegar
- Sal de Anana spring salt
- Freshly ground black pepper
- 1 Tbsp Sabato Julie Le Clerc Spicy Harissa
- ½ cup Sabato egg mayonnaise
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