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Green Bean Potato Salad
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Green Bean and New Potato Salad Recipe With Halloumi And Dill Yohgurnaise From The Good Vibes Cookbook

Yoghurnaise? What’s that? I hear you say. Well it’s my awesome, tangy mixture of thick, herby yoghurt and mayonnaise.

This goes down well with grilled chicken or a spring lamb chop, and perhaps a glass of Pinot Noir or Portuguese Albariño.

This recipe serves four people.

For the potatoes
– 600-700g (1.5lb) new potatoes
– 5 garlic cloves
– Drizzle of olive oil
– Salt and pepper

For the green bean salad
– 400g (1lb) green beans
– 225g (8oz) pack of halloumi cheese
– Dash of white wine vinegar
– 1 large bunch flat-leaf parsley, chopped
– 1 lemon, juice and zest
– Salt and pepper
– Sprig of dill

For the dressing
– 3 tbsp Greek-style yoghurt
– 1 garlic clove, grated
– 1 large bunch dill, chopped
– 2 tbsp thick mayonnaise
– Twist of black pepper


For the potatoes
1. Preheat the oven to 200C (400F).
2. Cut the potatoes into quarters or small chunks and put them into a large roasting tray with 5 smashed garlic cloves.
3. Add a good dash of olive oil, salt and pepper, toss the potatoes around and roast for 45 minutes, giving them a stir halfway through.

For the green bean salad
1. While the potatoes are roasting, steam or boil the green beans and leave them to one side to cool down.
2. Pop a pan onto a high heat, add a dash of oil and pan fry thick slices of halloumi cheese, turning them after 30 seconds. You are looking for a nice salty, crispy colour to your cheese. Remove from the pan but keep the pan hot and perhaps add another splash of oil.
3. Add 2 grated garlic cloves with the cooked beans and give them all a quick toss in the pan.
4. Add a splash of white wine vinegar or balsamic vinegar and let them sizzle for 30 seconds, coating the beans in a nice, garlicky vinegar.

For the dressing
1. In a separate bowl, add chopped dill, a grated garlic clove, yoghurt, mayonnaise and perhaps a twist of pepper, and mix well.

To serve
1. Serve your potato bean salad in a large open bowl with the fried halloumi and a good dollop of herby yoghurnaise on top.
2.  Finish with the lemon zest and a sprig of dill.

Green Bean Potato Salad


Green Bean Potato Salad
Inspired by travel, surfing and a healthy outdoors lifestyle, the Good Vibes Cookbook published by Orca Publications is the latest publication by the authors of the Surf Café Cookbook and Shells Café.

Packed with delicious, nutritious recipes using ‘clean’ foods, it beckons you to enjoy vibrant, tasty dishes that are good for you.

From dawn to dusk there’s some great recipes in this cookbook to inspire you!

Good Vibes Cookbook Shells Cafe

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