World Cuisine

  • 500 g (1 lb) new potatoes, scrubed and halved
  • 200 g (7 oz) green beans, trimmed
  • 2 tablespoons white wine vinegar
  • 6 tablespoons extra virgin olive oil
  • 100 g (3½ oz) cherry tomatoes, halved
  • handful of parsley, chopped
  • salt and pepper

Cook the potatoes in a large saucepan of salted boiling water for 10 minutes. Add the beans and cook for a further 3–5 minutes until the vegetables are just cooked through. Drain well.

Meanwhile, whisk together the vinegar and oil in a large serving bowl and season well. Stir through the tomatoes and parsley, then toss through the warm vegetables. Serve warm or cold.

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