With the festive season over, now is the perfect time get stuck into a new healthy regime. To help get you started olive oil specialist Filippo Berio has created a super healthy Potato and Bean Salad to keep you going through the wintery new year months.

This delicious lunch time dish takes only 15 minutes to prepare and is perfect for packing up and having on the go....

Italian Potato and Bean Salad

Serves 4
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients

Salad:

• 75g thin green beans, trimmed
  
• 350g small Rooster potatoes
  
• 175g cherry tomatoes
  
• 1 very small red onion, finely sliced
  
• Small handful basil leaves
  

Dressing:

• 4 tbsp Filippo Berio Extra Virgin Olive Oil
  
• 2 tsp red wine vinegar
  
• ½ tsp Dijon mustard
• Salt and pepper

Method

1. Plunge the beans into a pan of boiling water, boil for 4 minutes until crisp and tender. Drain and transfer to a bowl of cold water to cool.

2. Cook the Rooster potatoes in lightly salted water for 12 minutes or until tender. While the potatoes are cooking, put the ingredients for the dressing in a medium bowl and whisk together.

3. Drain the potatoes and rinse under cold water, then if preferred remove the skins and slice thickly, add to the dressing while still warm and toss together. Allow to cool.

4. Cut the tomatoes into quarters and add to cooled potatoes. Drain the beans and cut into 2.5cm (1”) lengths and add to the salad with the red onion and shredded basil leaves. Mix together then serve.

Cook’s tip:
This salad would also make a delicious accompaniment to grilled chicken. Or to make it more substantial for a light meal add some strips of salami, or some crisply fried cubes of bacon or pancetta.