Salad leaves with Roasted lemon and Garlic potatoes. The creamy chive dressing is made with butter beans and can be made oil-free. Vegan.
· 1 lemon
· Vegetable stock powder or cubes
· About 2 medium Floury potatoes (enough for 2 people)
· 1 tin of butterbeans or cannellini beans
· 1 bay leaf
· 40g fresh chives
· Salt
· Black Pepper
· Olive oil (or rapeseed oil)
· 6-8 cloves of garlic (optional)
· 1 bag of PFMG salad leaves, washed and drained.
1. Pre-heat the oven to 220°C
2. Peel the potatoes (or keep skin on) and cut into wedges. Add to a small saucepan. Add the juice of one lemon (keep the rind) and just cover with stock. Add 1 bay leaf.
3. Bring to a simmer and cook for around 8 minutes until just soft.
4. Once softened, drain the potatoes and keep the cooking liquid. Put the liquid back on the heat to reduce further for step 11.
5. Add the drained potatoes to a roasting tray and coat with oil (about 20g).
6. If using, crush the garlic cloves lightly and add to the roasting tray. The chive dressing will be garlicky, so this step is optional.
7. Add the lemon rind from earlier to the tray too.
8. Sprinkle with a little extra salt and pepper and roast in the oven for about 35 minutes until lightly browned, rotating and shaking the tray midway.
9. About halfway through cooking drain a tin of beans (and keep the liquid). Add half the beans to the roasting tray to crisp up.
While the potatoes are roasting, make the dressing:
10. Roughly chop the chives and add to a small jug. Using the liquid from the can of beans (the ‘aquafaba’) to just cover the chives. Use a stick blender to puree the chives and aquafaba into a smooth green sauce. Alternatively use a high-speed blender.
11. Once the chives and aquafaba are blended, add the rest of the beans. This will make a smooth, thick dressing without oil.
12. Using the lemon & stock that has been reducing, add a little bit at a time to flavour the chive dressing with salt and acidity. Keep adding until there is a good balance of garlicky chives, lemon, salt and creaminess. Olive oil can be added for flavour, but it is fine without it. Add salt if needed.
13. Leave the dressing to cool in the fridge.
14. Once the potatoes are cooked (leave to cool or keep warm), dress the salad leaves, potatoes and beans with the chive dressing and serve.