Fresh Greek potato bowl
Preparation: 10 minutes Cooking: 15 minutes Serves: 4–6 Ingredients 5 potatoes, sliced thickly 2 cups of cooked chickpeas 100g stringless beans, steamed lightly 1 red onion or salad onion, sliced finely 1 punnet cherry tomatoes 1 tbsp finely chopped mint
1⁄4 cup parsley, coarsely chopped
Dressing Juice of 1 lemon Freshly ground black pepper to taste 2 tsp soy sauce tsp ground cumin 1⁄4 cup natural yoghurt 1⁄2 1 tbsp olive oil
1⁄4 cup tahini (sesame seed paste)
Method Boil, microwave or steam potato slices until tender. Cool. Place potato, chickpeas, beans, onion and cherry tomatoes in a large attractive serving bowl. Combine dressing ingredients in a bowl. Beat until smooth. Pour over salad mixture in bowl. Toss gently to coat ingredients. Before serving, sprinkle with parsley and mint. Hint: Tahini can be purchased at a good supermarket or health food shop.