Roasted Potatoes with Green Beans and Mustard Drizzle

Blue Zones

Another great longevity recipe from the Blue Zone community – this originates from the Seven Day Adventists in Loma Linda California who live long and strong and practice a plant-based diet (these Californians live about a decade longer than most other people!). Meals like this can be rustled up quickly and can be a meal on their own  – the addition of chickpeas means you will feel full without having resorted to adding any grains or rice etc.


Ingredients
1/2 pound of really good quality new potatoes (i.e. Charlotte or Anya)
3 x cloves of garlic – finely chopped.
3 x tbsp of finely chopped parsley (or herb of your choice)
2 – 3 tbsp of olive oil
1/2 x cup of cooked drained chickpeas (jarred chickpeas are best)
1/2 x cup of fine green beans

Mustard Drizzle Dressing
1 x tbsp Dijon mustard
1 – 2 x tbsp olive oil
1 x tbsp white wine vinegar
2 x tsp honey
Salt & Pepper 

1 Method
Heat your oven to 200 degrees.
In a large bowl, toss the potatoes in the olive oil and the finely chopped garlic and parsley.
Now put the potato mixture into a large roasting tin and place in the oven for about 25 mins – tossing the potatoes once or twice during the cooking process.
When the potatoes are starting to brown and become tender, add in the chickpeas and the fine green beans and roast for another 10-15 minutes.
While the potatoes are cooking make the mustard drizzle by whisking together the mustard, olive oil, vinegar and honey. Then add salt & pepper to taste.
When the potatoes and veggies are cooked, remove from the oven and allow to cool slightly (shake over some salt & pepper if required) and then drizzle with the mustard dressing. Serve this dish warm.
As always, look at what you have at hand, maybe add some chopped peppers or roast with some ripe tomatoes etc. experiment and enjoy!

 

 

 

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