SAMPHIRE, NEW POTATOES, BLACK BEANS & FETA CHEESE SALAD

Course: Salads

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Serves: 4

Ingredients:

• 250g cherry tomatoes, cut into half
• 400g new potatoes
• 400g black beans, boiled or a can of beans can also be used
• 100g samphire
• 50g salad leaves
• 75g feta

For the dressing:

• 3 tbsps of olive oil
• 1 garlic clove, crushed finely
• 10g basil leaves, chopped
• 10g dill, chopped
• 1tbsp dijon mustard – more can be added as per taste
• Juice of one lemon
• 1 tsp rock salt
• ¼ tsp finely ground pepper

Method:

1. Preheat the oven at 200°C/gas 6. Halve the tomatoes, lay them cut side up on a baking tray. Season with half of salt and pepper and a little olive oil, approximately 1 tbsp leaving the rest for dressing. Roast these for 10 to 15 minutes, until these are softened and start to blister. Remove and keep to one side.
2. Cut the potatoes in half if they are smaller in sizes but if bigger, cut into 3 pieces. Make sure that pieces are of the same size. Take a pan and add water and put on high heat and bring it to boil. When boiled, add potatoes. Boil these until tender to the point of a knife ( approximately 12 -15 minutes). Leave these to drain in a colander.
3. Leave the samphire in a bowl of cold water to let the grit sink in the bottom for a couple of minutes. Then give a quick rinse. Add a little water in another saucepan and let it boil. Add the samphire for 30 seconds. Drain and keep aside. You can spread these on kitchen paper.
4. For the dressing, take a small bowl. Add remaining olive oil, garlic, half basil and dill, mustard, lemon juice, salt and pepper.
5. Take a medium size bowl. Add beans and add half of the dressing and combine these nicely. Keep the other half for serving.
6. Take a serving platter and layer the salad leaves, potatoes, beans, tomatoes and samphire. Top with crumbled feta and remaining chopped basil and dill.