Riverford Wicked Leeks
Potato, Beetroot & Green Bean Salad

Potato, Beetroot & Green Bean Salad

Deliveries from Mon 22nd Jul - Fri 26th Jul
£13.25
2
+
Save 5% when you buy 2 recipes, and 10% when you buy 3 or more!
653 calories
30 mins cooking time
Vegetarian
Simple

A note from our cooks

This recipe will take 30 mins. Crunchy French beans are dressed in tapenade, a mix of chopped olives, capers and olive oil. You can chop it coarsely or as finely as you like. The saltiness is balanced by slices of sweet orange and cooked beetroot. Try using any leftover tapenade on toast - it keeps well in the fridge for up to a week; pour a little olive oil over the top of the tapenade to help preserve it.

Ingredients

  • capers
  • French beans
  • potatoes
  • pine nuts
  • garlic
  • black olives
  • parsley
  • red wine vinegar
  • cooked beetroot
  • orange
  • broccoli sprouts
  • Wootton white cheese

Already in your kitchen

salt & pepper
olive oil

Nutritional Info
per 100g
per 558g serving
Energy(kJ)
488kJ
2723kJ
Energy(kCal)
117kCal
653kCal
Fat(g)
8.0g
45g
of which Saturates(g)
1.9g
11g
Carbohydrate(g)
7.1g
40g
of which Sugars(g)
3.2g
18g
Protein(g)
3.0g
17g
Salt(g)
0.39g
2.2g

Allergens & information

capers (capers, water*, white wine vinegar, salt*), French beans, potatoes, pine nuts, garlic, black olives (kalamata olives, water*, salt*, red wine vinegar, lactic acid* - please check for stray stones), parsley, red wine vinegar (red wine vinegar, water*), cooked beetroot, orange, broccoli sprouts, Wootton white cheese (unpasteurised sheep's milk, vegetarian rennet, salt*)

For allergens see the above ingredients in bold. *Non-organic

Packed on our farm, where we also store and handle nuts, peanuts, celery, eggs, gluten, fish, molluscs, milk, mustard, sesame and soya

Not suitable for people with severe allergies

Cook within 5 days