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Ingredients
4 servings
225gbaby potatoes
3 Tbspolive oil
salt
black pepper
egg salad
225ghaircuts verts
½ cupradishes
1avocado
½ cupolives
Instructions
Step 1
Roast the potatoes. Fizzle with olive oil, salt and bake for 25 minutes at 220°c
Step 2
Roast the haricots in oil and toss with salt.
Step 3
Assemble the salad. Make it pretty
Notes
1 liked
0 disliked
Delicious
Makes leftovers
Moist
Special occasion
Under 30 minutes
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