Ingredients

1kg Baby Potatoes, halved horizontally
150 g Green beans, trimmed
1 Tbsp (15 ml) Oil (plus extra if needed)
1 Tbsp (15 ml) Seven Colours Grill Seasoning™
1 Tbsp (15 ml) Mixed herbs
1 cup (250 ml) Bacon, diced
½ cup (125 ml) Mayonnaise
1 Tbsp (15 ml) Dijon Mustard
1 Lemon, juiced
1 Garlic clove, minced
Salt & black pepper to taste
1 ½ cups (375 ml) Leftover chicken, diced
½ Red onion, finely chopped
1 handful Fresh parsley, minced

Method

Place the baby potatoes in a pot of salted water, bring to a boil, and cook until tender. Drain and set aside. In another pot of salted boiling water, cook the green beans for 2 to 3 minutes until tender but crisp, then drain and place in ice water to keep their colour.

Heat the oil in a large pan over medium heat. Add the boiled potatoes cut side down and sear until golden and slightly crispy. Season with Seven Colours Grill Seasoning™ and mixed herbs, then remove from the pan. In the same pan, fry the diced bacon until crispy and transfer to a paper towel to drain.

In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, garlic, salt and pepper.

In a large bowl, combine the seared potatoes, green beans, bacon, leftover chicken and red onion. Add the dressing and toss gently to coat. Finish with a generous sprinkle of fresh parsley.

Tip: Serve warm for richer flavour or chilled as a fresh summer side.