Warm beetroot, green bean, potato and almond salad

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Cook the potato slices in a saucepan of boiling water for 5-7 minutes, or until tender. Drain.
Blanch the beans for 3-4 minutes, then drain.
Combine the blanched potatoes and beans and all the remaining ingredients in a bowl and stir well. Serve warm.

2 sprigs fresh basil, torn

Â½ cooked beetroot (not in vinegar), chopped

50g/2oz green beans, cut into pieces diagonally

200g/7oz new potatoes, cut into 1cm/Â½in thick slices

3 tbsp chopped fresh parsley

1 tbsp balsamic vinegar

salt and freshly ground black pepper

50g/2oz flaked almonds, toasted

3 tbsp olive oil

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