ROASTED POTATOES & CANNELLINI BEAN SALAD

Recipes, food styling & photography Will Bowman & Jane Lyons

	FOR THE DRESSING
	2 tablespoons neutral oil
	6 whole spring onions, finely chopped
	1 tablespoon gochugaru (Korean red pepper flakes)
	1 teaspoon mirin
	½ teaspoon sesame oil
	1 tablespoon rice wine vinegar
	½ teaspoon fish sauce
	FOR THE POTATOES AND BEANS
	900g Agria potatoes, cut into chunks
	1 tablespoon neutral oil
	1 tablespoon rice wine vinegar
	1 teaspoon flaky sea salt
	2 cups cooked & drained cannellini beans

1.	To make the dressing, heat one tablespoon of oil in a frying pan over a high heat.
2.	Add the spring onions and fry until soft and starting to char.
3.	Remove from the heat and set some aside as garnish.
4.	Add the rest to a bowl with all remaining dressing ingredients and stir to combine. Set aside.
5.	Boil the potatoes in lightly salted water until tender (about 10 minutes).
6.	Remove from the heat, then drain in a colander, tossing them around a bit in the colander to rough up the edges. Leave to cool.
7.	Heat the oven to 220°C.
8.	Place a large roasting dish in the hot oven for 10 minutes.
9.	Carefully remove the hot dish, pour in the oil and potatoes and toss to combine.
10.	Bake for 25-30 minutes until golden and crunchy, shaking the tray a couple of times.
11.	Remove the potatoes from the oven and toss with rice wine vinegar and salt.
12.	Add the dressing and white beans and toss to combine.
13.	Garnish with remaining spring onions.