• 450g potatoes
• 100g green beans
• 1 clove crushed garlic
• 2 tomatoes, cut into wedges
• 4 pimento stuffed olives
• 4 black plain olives
• 1 small onion or shallot, finely chopped
• 175g feta cheese, crumbled
• 6tbsp Olivado Extra Virgin Avocado Oil or Olivado Gold Rosemary-infused
• 2tbsp white win vinegar
• ½ tsp dry mustard
• 1tbsp chopped fresh parsley
• 1tbsp chopped fresh basil
• Small basil leaves (garnish)

Peel potatoes, boil or steam until cooked, cut into small cubes. Trim beans, cut into short lengths, boil until tender. In a bowl, mix onion or shallot, garlic, avocado oil, vinegar, mustard, herbs and seasoning. Add warm potatoes and beans, toss to coat in dressing. Set aside to cool. Prior to serving, add tomatoes, olives and cheese and toss gently. Garnish with basil leaves.