POTATOES AND BEANS WITH CRISPY SHALLOTS
Line a roasting tray with baking paper.
Wash potatoes, drain, place on roasting tray, toss in olive oil and season with salt and pepper.
Trim the beans and discard ends.
Place in a pot, add 1 cm of water, a little salt and pop the lid on.
45 minutes before serving, put potatoes in the lowest level of the oven, under your ham and turkey. Roast for approx. 45 mins or until cooked through (turn once during cooking).
Bring beans to boil for 3-4 mins, or done to your liking, drain, then gently fold through Waiheke herb spread. Season with salt and pepper.
Remove potatoes from the oven and place in serving bowl.
Layer beans on top of potatoes and finally sprinkle with crispy shallots.
2-3 tbsp olive oil
Waiheke Herb Spread
2 tbsp crispy shallots
Salt and pepper