Sensational Sides

Sensational Sides

Lemon and Mustard Crushed Potatoes, 4 Bean Salad

Tonight I just did some very simple grilled steak, and so in order to make it more interesting I made these 2 flavoursome sides. The great thing about both of them are that they're not only simple, but they're great "end of the week" sides, for when it's been almost a week since you've done the grocery shop and you're out of fresh lettuce leaves or vegies to go with your proteins. They're also vegan- I used no butter or milk or anything.

Time taken?: 20 minutes (mostly the time it takes for the potatoes to cook- so you can prepare your other things while they're in therea)

2 year old friendly?: The potatoes are, but I haven't yet been able to get him to eat the beans.

LEMON AND MUSTARD CRUSHED POTATOES
(this is a Jamie Oliver recipe- he's so great with flavours! I did a simpler version of these in my first blog)

700g baby potatoes, washed
1/2 a lemon
1 heaped teaspoon of wholegrain mustard
Olive oil
A handful of chopped, fresh flat leaf parsely (this is in Jamie's recipe but I didn't have any so didn't use it)

Chop in half any of the big potatoes and stab the smaller ones and put them in a microwave safe bowl
Add salt and pepper and the half lemon (not squeezed, just put the half lemon in the bowl)
Cover with a double layer of clingfilm
Put in the microwave on high for 17 minutes or until cooked
Once they're cooked, carefully peel off the clingwrap and discard the lemon half. Add the mustard and a cook glug of olive oil (and the parsely if you have it). Crush with a fork or the back of a spoon and mix to combine all the ingrediants. Season with more salt and pepper if needed.

4 BEAN SALAD

1 can of 4 bean mix (it's important to get a good one. I use Edgel. I have tried the Aldi brand before and they're terrible!)
2 fresh tomatoes, diced
About 1/4 of a small spanish onion, sliced very thinly
Olive oil
Balsamic vinegar

Drain and rinse the beans to get rid of the briney taste
Put into a salad bowl with tomatoes and onions
Season with a good pinch of salt and freshly ground pepper
Dress with olive oil and balsamic vingear to taste