This salad is simple & delicious.
Its great for parties when you're asked to bring a plate.
Also works well for a 'winter' salad when you just can't quite stomach cold salads all the time!
For the potatoes-->
4 medium potatos
For the salad -->
1 tin 4 bean mix
1 bag 4 leave mix
For the dressing -->
3 Tablespoon vegan mayo
1/2 teaspoon dijon mustard
1 teaspoon corn relish
1 teaspoon lemon juice
Scrub the potatoes (peel if desired, but if the skin is nice you can leave it on). Cut into wedges & season with garlic, rosemary & a little bit of stock to prevent the potatoes from sticking to the bottom of the dish. Roast for 40 minutes or until the centres are soft.
Put the salad leaves & beans into a serving bowl.
Combine all the dressing ingredients together in a small bowl & use a whisk to mix them all up.
Once well combined, drizzle over the leaves & beans.
Place the potatoes over the salad while still warm.
Can be eaten cold if you prefer but I just love warm roasted potatoes!