A simple, easy salad to showcase excellent product.
Gluten/dairy free (with variations) - Serves 24-5 large leaves fresh basil, finely sliced 1/4 cup extra virgin olive oil 1 garlic clove, crushed 1/4 teaspoon wholegrain mustard 15ml apple cider vinegar 1/4-1/2 teaspoon apple juice concentrate pinch sea salt and freshly ground black pepper 150 gms potatoes, scrubbed and clean 120 gms green beans 70-80 gms salad greens 8 cherry tomatoes, cut in half 4 baby beetroots, cooked 8-10 pitted olives 2 hard boiled eggs, each cut into quarters
For the dressing, combine the basil, garlic, olive oil, mustard, apple juice concentrate, salt and pepper in a jar, screw on the lid and shake. Adjust for taste.
Put the potatoes in a pot of water and bring to the boil - cook until tender. Using a slotted spoon, remove the potatoes to a colander and rinse under cold water, pat dry with a towel and cut into halves, quarters or more depending on the size of the potato. Set aside to cool.
Top and tail the beans and remove any side string. Cut the bean into manageable lengths (approx 7-8 cm) and then cut the lengths in half across the middle.
Bring the water back to the boil, add the beans and cook for about 1 minute. Pour through the colander and run under cold water to stop cooking, pat dry and place in the fridge.
If the beetroots are large, cut into small, attractive pieces.
Arrange the greens in the dish attractively and place the potato and beetroot as desired. Top with the green beans, sprinkle over the cherry tomatoes and olives. Arrange 4 pieces of egg throughout the salad. Drizzle over with dressing and serve.
Time Saving: If you have some pesto in the fridge, do this instead of making the dressing - scoop 1 tablespoon pesto into a bowl, add 1 tablespoon or more of olive oil, 1/2-1 tablespoon apple cider vinegar (taste as you go) and 1/4 teaspoon mustard and mix through. It's very good.