Ingredients

Dressing

• 30 ml (2 tbsp) flat leaf parsley, chopped
• grated zest and juice of 1 lemon
• 1 garlic clove, crushed
• 3 anchovy fillets, drained
• 30 ml (2 tbsp) olive oil
• 15-30ml (1-2 Tbsp) warm water
• salt and freshly cracked black pepper

Salad

• 500 g small potatoes
• 250 ml (1 cup) Rhodes Quality Grated and Spiced Beetroot in Vinegar, drained
• 1 x 410 g can Rhodes Quality Butter Beans in Brine, drained

Method

1. To make the anchovy dressing, place all the ingredients into a blender and blend until smooth.
2. Adjust the consistency with the warm water and season to taste.
3. Set aside.
4. Boil the potatoes in salted water until tender.
5. Cool and cut in half.
6. Place the potatoes in a bowl and add the drained Rhodes Quality Grated and Spiced Beetroot and the Rhodes Quality Butter Beans and toss gently to mix.
7. Pour over the dressing, toss to coat and serve.

Servings

Serves 4-6

Cooking Times

Prep Time:   minutes  Cooking Times:  0 minutes