La William Vegan Andalouse Southern Garden
• 200 g new potatoes
• 500 g green beans
• 150 g black olives
• 200 g cherry tomatoes
• 4 tbsp capers
• 290 g roasted red pepper in olive oil (jar)
• 1 red onion
• parsley and oregano
• toasted bread & garlic butter
Boil the potatoes in salted water for 8-10 minutes until soft.
(put aside 3 tbsp of the potato water for later use).
Steam the green beans for 4 to 5 minutes until al dente.
Halve the cherry tomatoes, slice the red peppers and red onions into strips and finely chop the herbs.
Add all the ingredients, as well as LA WILLIAM Vegan Andalouse Southern Garden sauce together in a bowl. If this is too dry, add a little of the potato cooking liquid.
Mix everything well and season with salt and pepper to taste.
Serve the salad with toasted garlic bread and some extra Andalouse sauce. Yummy!