Haricot Verts and Potato with Lemon Sumac Dressing
A beautiful and healthy vegan side dish perfect for Thanksgiving, or any other family dinner. If possible, use purple potatoes to really make this dish pop. You can prepare this side dish in advance and let it come to room temperature about 1 hour before serving.
Ingredients
Scale
- 1/4 cup extra-virgin olive oil
- 1/4 cup raw pumpkin seeds (pipits)
- 1 lb of haricot verts (or green beans)
- 1 1/2 cup quartered purple potatoes (or red potatoes – about 1 pound)
- 1/4 cup lemon juice
- 1 teaspoon sumac or 1 teaspoon lemon zest
- Parsley for garnish
- 1/4 teaspoon salt
- Pepper to taste
Instructions
- Steam green beans for 3-5 minutes (to your desired tenderness) until bright green and tender. Transfer to an ice water bath.
- Steam quartered potatoes for about 10 minutes (until tender). Drain and set aside.
- Cook pumpkin seeds in a pan over medium-high heat until they start to brown. Set aside.
- Whisk olive oil, lemon juice, sumac OR lemon zest in a bowl. Add 1/4 teaspoon of salt and 1/8 teaspoon pepper (add more salt/pepper to taste).
- Combine green beans and potatoes in a bowl and toss with 2 tablespoons of dressing. Add more dressing to taste. Toss and coat with dressing and allow to sit at room temperature for 1 hour.
- Garnish with pumpkin seeds. Top with parsley to taste.