- 300 g new potatoes
- 100 g gorgonzola
- 300 g fresh green beans
- extra virgin olive oil
- chilli powder
- 2 tsp chopped parsley
- salt and pepper
Wash the potatoes thoroughly and dry. Season with plenty of oil, salt, pepper, parsley and a sprinkling of chilli powder.
Roast in a pre-heated oven at 220°C for around 20-25 minutes or until golden, stirring from time to time.
Trim and wash the green beans. Cook in plenty of lightly salted water for 8-10 minutes depending on the size of the beans, drain and chill in ice water to stop the cooking, then dry.
When the potatoes are lukewarm, add the green beans to them, drizzle with oil and season with a pinch of salt and some chilli powder.
Crumble the gorgonzola with a fork and add to the salad before serving.