Ingredients
For the salad:
- 3 tablespoons extra-virgin olive oil, separated
- 700 g new potatoes, halved lengthwise
- 500 g cherry tomatoes, halved
- 1 x 400 g can organic white beans
- 1 bunch green onions, thinly sliced
- small bunch flat-leaf parsley, finely chopped
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1/2 teaspoon sea salt
- 1/4 teaspoon turmeric
Instructions
- Preheat the oven to 400°F / 200°C and line two baking sheets with parchment paper.
- Transfer the potatoes to one of the baking sheets, toss with 1 1/2 tablespoons olive oil, season with salt and spread out into an even layer.
- Place the tray with the potatoes in middle of the oven, cut side down and roast for 15 minutes, flip and then move to the top third of oven.
- Meanwhile, toss the halved cherry tomatoes in remaining 1 1/2 tablespoons olive oil and season with salt. Spread evenly on the second baking tray. Place the tray with the tomatoes on the bottom third of the oven.
- Continue roasting for 15 minutes or until potatoes browned and crisp. Remove the potatoes from the oven and set aside.
- Toss the tomatoes and move the tray to the middle rack. Continue roasting until they start to brown a little. About 10-15 more minutes.
- In a large bowl, whisk together the dressing ingredients until combined. Transfer the warm potatoes toss to the bowl and toss to combine (adding them to the dressing while warm helps them absorb some of the dressing and its flavor).
- Once the tomatoes are finished roasting, add the white beans, green onions and parsley to the bowl. Toss to combine, then add the roasted tomatoes and gently toss again to incorporate. Season with additional salt and pepper, to taste. Serve slightly warm or at room temperature. Enjoy!