POTATO & GREEN BEAN SALAD

PREP + COOK TIME 1 HOUR 15 MINUTES + COOLING SERVES 8

6 medium potatoes (650g), unpeeled

1 tablespoon olive oil

1 cup (180g) baby black olives, seeded

250g green beans, halved

THYME VINAIGRETTE

¼ cup (60ml) olive oil

2 tablespoons white wine vinegar pinch of caster sugar

1 clove garlic, crushed

2 teaspoons fresh lemon thyme leaves 1 Preheat oven to 200°C/180°C fan. 2 Make thyme vinaigrette.

3 Quarter potatoes lengthways. Combine potato and oil in a large baking dish; roast, uncovered, for 1 hour or until tender. Add the potato and olives to the thyme vinaigrette. Cool.

4 Meanwhile, boil, steam or microwave beans until tender; drain. Refresh under cold water; drain.

5 Mix beans into potato mixture.

THYME VINAIGRETTE

Whisk ingredients in large bowl.