We love a warm salad. It’s a great way to load up on raw and cooked vegetables, particularly during the winter months where we are craving warmer, more hearty dishes. This salad ticks all of our boxes, with crispy roasted potatoes, roast asparagus, blanched green beans, fresh baby spinach, crunchy sliced radish and spring onion, with a light dressing.

crispy potato, radish, and green bean salad

Crispy Potato, Radish, and Green Bean Salad


6 small Chat Potatoes
6 Asparagus spears
1 tsp Smoked Paprika
1 tsp Garlic Powder
15 Green Beans
2 large handfuls of fresh Baby Spinach
6 Radishes
1/2 cup chopped Spring Onion
2 tbsp of finely chipped Dill
3 tbsp of Olive Oil
2 tbsp Red Wine Vinegar
Salt Flakes


Preheat oven to 200 degrees celsius. Slice potatoes into thin rounds of even size (approximately 1cm thick). In a bowl, combine 2 tablespoons of olive oil, smoked paprika, garlic powder, and a good pinch of salt. Stir to combine then toss the potatoes in the oil mixture and spread on a baking tray lined with baking paper. Roast for 30 minutes, then add asparagus spears slice into 2 inch pieces, and continue to roast until the potatoes are crispy and golden, with soft centres.

In a saucepan, boil water, then add roughly chopped green beans. Cook for 4-5 minutes. You want your beans to still be slightly crispy. Meanwhile, in a large bowl, combine 1 tablespoon of olive oil with 2 tablespoons of red wine vinegar, a pinch of salt, pepper to taste, and chopped dill. Add spinach leaves and very thinly sliced radish, then your green beans, and roasted vegetables. Toss until the dressing is well dispersed.

Serve with a protein of your choice!