Serves 4

750g baby potatoes
125g beans, trimmed and cut in half
Tender spinach leaves, about 225g
Cupful of croutons,

For the Dressing

• 2 tbsp lime juice / vinegar
• 6 tbsp sunflower or vegetable oil
• ½ tsp mustard ground
• 1 small pearl onion, peeled and cut in half
• salt and pepper
• pinch of sugar

Bring a saucepan of water to the boil and cook the potatoes until just done, about 8 minutes. Do not pressure cook. While the potatoes are cooking, place all the dressing ingredients in a bottle and shake well. When the potatoes are done, drain and rinse quickly under cold water. Cut in half, place in a bowl and pour over half the dressing.

Cook the green beans in boining water for 4-5 minutes until cooked but still firm to the bite. Drain and immediately refresh under cold running water. This stops the cooking and will keep the colour bright green. (If cooked with the potatoes, they will discolour and go grey.)

To serve, toss the finely chopped, blanched and refreshed tender spinach leaves and green beans in the rest of the dressing. Layer the potatoes on top.

Garnish with fried bread, croutons, apple slices.

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