Main Meals

Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

20 minutes
20 minutes
Wine/Spirit Pairing
Woolworths Longmarket Sauvignon Blanc

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  • 250 g green beans
  • 200 g fresh peas
  • 1 kg baby potatoes
  • 3 T lemon juice
  • ½ lemon, zested
  • 2 T balsamic vinegar
  • 2 t rooibos tea leaves
  • Sea salt and freshly ground black pepper, to taste
  • 125 ml grapeseed oil
  • 35 g rocket microleaves
  • 100 g dried cranberries
  • 6 spring onions

1. Blanch the green beans and peas in salted boiling water, then cool in iced water. Boil the baby potatoes until tender, then allow to cool and cut into quarters.

2. Place the lemon juice and zest, balsamic vinegar and rooibos tea leaves in a saucepan, bring to the boil, then remove from the heat. Add the salt and pepper. Once slightly cool, whisk in the grapeseed oil in a steady stream.

3. Combine the remaining ingredients in a salad bowl and dress with the rooibos vinaigrette.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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