Olive, bean and potato salad with harissa mayonnaise
1kg baby potatoes
250g green beans, trimmed and halved
½ 169g jar Losada pitted Gordal olives, halved
1/3 cup Torres roasted salted Marcona almonds, coarsely chopped
Herb oil dressing:
1 clove garlic, crushed
1/3 cup Pons wild fennel olive oil
¼ cup loosely packed mint leaves
½ cup loosely packed parsley leaves
2 Tbsp Forvm Chardonnay vinegar
Sal de Anana spring salt
Freshly ground black pepper
1 Tbsp Sabato Julie Le Clerc Spicy Harissa
½ cup Sabato egg mayonnaise
Cook potatoes in a pot of boiling, salted water for 10-15 minutes or until tender. Drain and set aside to cool. Cook beans in a pot of boiling, salted water for 3-4 minutes. Drain and run under cold water to stop them cooking further. Drain and set aside.
For the herb oil dressing, combine all ingredients in a blender or food processor and blend to a coarse paste. Season to your liking.
To serve, put the potatoes, beans, olives in a salad bowl. Pour over the herb oil and toss well to combine then scatter with almonds.
For the harissa mayonnaise, swirl the harissa through the mayonnaise and serve beside the salad to dollop over.
Recipe by Julie Le Clerc