Freshen up the classic potato salad with this zesty Mediterranean version using in season red potatoes roasted along with colourful shaved purple Brussels sprouts and a simple to make lemon Gremolata to add a flavour punch. Perfect alongside a simple side serve of protein.

INGREDIENTS:

• 6-8 medium red potatoes

• 3 garlic cloves crushed

• 300g purple brussels sprouts (green variety can also be used)

• 250 green beans

• Handful of parsley leaves

For the Gremolata:

• 1/2 bunch parsley roughly chopped

• 2 lemons zested

• 1 lemon juiced

• 1 garlic clove minced

• 2 tbs olive oil

• Good pinch sea salt

To serve:

Extra lemon zest

METHOD:

1. Preheat your oven to 180°
2. Slice the potatoes into quarters, add to a large roasting tray along with the garlic cloves crushed and a good drizzle of olive oil and a good pinch of sea salt. Toss the tray to coat all sides of the potatoes and place in the oven to roast for 50mins, or until soft when pricked with a fork and crispy on the outside.
3. Steam the green beans until just cooked so they stay crunchy. Slice into roughly 4cm lengths.
4. Slice the Brussels sprouts woody stems off and remove any outside leaves. Then slice in half followed by thinly slicing into shavings. The thinner the slices the better the result!
5. Once the potatoes are cooked, remove from the oven and allow to cool for a few minutes. Add the roasted potatoes to a large mixing bowl along with the gremolata, toss to coat the potatoes in all of the gremolata juices.
6. Follow by adding the shaved Brussel sprouts, green beans and the extra handful of fresh parsley leaves. Toss again to coat all the vegetables.
7. To make the Gremolata: combine all ingredients listed in a small bowl all of the ingredients, stir well to combine and set aside.
8. Serve on a platter with an extra zest of lemon over the top.

Prep / cook: 1hr

Serves: 4

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.