Make this plant-based green beans and potatoes recipe with zesty salsa verde sauce. A fresh, vibrant, and flavourful vegan dish perfect as a side or light main for any season.

Ingredients (Serves 4)

800g new potatoes

250g green beans

150g edamame

For the salsa verde -

A large handful each of basil, parsley & mint

1 garlic clove

1 dsp Capers

1 large tsp dijon mustard

1 tsp olive oil

Half a lemon juiced

Salt and pepper

Method -

Place all of the salsa verde ingredients into a food processor and blend until smooth.

Boil the green beans & edamame in salted water for 6 minutes then drain and plunge into cold iced water to cool.

Drain and set aside.

Put the new potatoes in a large pot of cold water and bring to the boil.

Add a large pinch of salt, turn down to a gentle simmer and cook for 15 minutes or until tender.

Let the potatoes cool slightly, then slice and place in a bowl and spoon over the salsa verde and mix well.

Add the Green Beans and Edamame, mix again and serve.

This plant-based green beans and potatoes recipe with zesty salsa verde sauce is a bright, wholesome dish that celebrates simple ingredients. Tender potatoes and crisp green beans are tossed in a punchy, herb-filled salsa verde made with olive oil, lemon, and capers. The result is a dish that’s fresh yet comforting, ideal as a light meal or served alongside your favourite mains. Whether warm or at room temperature, this recipe brings a burst of Mediterranean-style flavour to your table with every bite.