Roast beef with warm potato and green bean salad

Ingredients

For 1 serving

• Roast beef120 g
• Potatoes180 g
• Green beans150 g
• Mustard1 teaspoon
• White wine vinegar1 teaspoon
• Chivesto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: mustard, sulphites

In season: June – September

Method

1. Put a pan of water on to boil. Peel the potatoes and cut them into roughly 2 cm cubes; top and tail the green beans and wash them.
2. Salt the water once boiling and cook the potatoes and green beans together for 10 minutes, until the potatoes are easily pierced and the beans are tender but still bright green; drain.
3. Meanwhile whisk the oil, mustard, white wine vinegar, salt and black pepper in a bowl with a fork until creamy.
4. Dress the vegetables while still warm with the dressing, so they soak up the flavour better, and finish with snipped chives.
5. Lay the sliced roast beef on the plate and serve with the warm salad.