Potato salad with walnut dressing

Ingredients:

• 400g baby potatoes
• 300g green beans
• 200g cherry tomatoes
• 60g arugula

• 60g walnuts
• 10g red onion
• 10g Dijon mustard (about 1.5 teaspoons)
• 20g red wine vinegar
• 20g olive oil
• 30g water
• 0.25 teaspoon salt
• 20 twists of black pepper

Methods:

• Pre-heat the oven to 200C and roast the walnuts.
• Start boiling baby potatoes. Add green beans to the same pot, and remember to get them out with tongs once they are ready.
• Prepare the dressing - handblender together roasted walnuts, roughly chopped red onion, mustard, vinegar, olive oil, water, salt and pepper.
• Half or quarter tomatoes based on their size.
• Chop potatoes and beans into bite size pieces. Mix them with the dressing. Add tomatoes and arugula and give it a final toss.