Sweet Potato, Green Bean & Smoked Paprika Salad

Liquid Gold Tarragon infused olive oil or medium Extra-Virgin Olive Oil
1 onion, finely sliced
1 sweet potato, peeled & cut into thick wedges
2 potatoes, cut into thick wedges
2 garlic cloves, finely chopped
2 tsp Smoked Paprika
Salt and freshly ground blackpepper
Large handful of green beans, trimmed & halved
3 ripe tomatoes, cut in wedges
Handful of flat-leaf parsley, chopped
Juice of 1/2 lemon
Sour cream or natural yoghurt to serve (optional)
1. Preheat oven to 400°F. Heat 3 Tbsp oil in ovenproof frying pan over medium heat. Add onions & potatoes & pan-fry 5–10 min, tossing occasionally, until lightly coloured.

2. Stir in garlic, Smoked Paprika, 1 tsp salt & generous black pepper, coating well. Transfer pan to oven & roast until vegetables tender (15 min).

3. Bring small saucepan of water to a boil. Add beans & simmer for a few minutes, then drain.

4. Put hot beans into large bowl with tomato & parsley. Add hot roasted vegetables, lemon juice & a splash of oil. Toss to combine. Add extra salt & pepper to taste.
Serve with dollops of sour cream or natural yoghurt if desired. 
Recipe adapted from the cookbook, The Hungry Girls

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