• 4 small potatoes
• 2 large onions
• 3/4 cup green beans
• 3 tomatoes
• 1/2 head lettuce
• 1 Tbs capers
• 2 Tbs black olives
• 2 Tbs pumpkin Seeds
• 2 Tbs Maine-ly Drizzle's Pumpkin Seed Oil
• 1 Tbs apple cider vinegar
• salt & cracked pepper

Boil potatoes in skins in salty water until tender. Top and tail, then steam beans until tender. Peel onions, cut into 1 cm rounds and place on sunflower oiled tray with an extra sprinkle of oil and salt on top and bake for 20min in 200°C oven. Allow cooked items to cool. Cut up tomatoes, beans and lettuce. Add to a salad bowl quartered potatoes, beans, tomatoes, lettuce, capers, olives, onion, pumpkin seeds, salt and pepper to taste, then toss.

Serve salad, then sprinkle with a generous amount of pumpkin seed oil, add a splash of apple cider vinegar (approx. 1/2 amount of oil). Garnish with some finely chopped parsley.

- Vegetarian,- Vegan,- Gluten Free