This quick potato salad is perfect as an accompaniment for apple syrup-spiked pickled pork.

Ingredients

• 750 grams waxy potatoes, scrubbed and diced
• 200-250 grams green beans, trimmed
• 390 gram can chickpeas, well drained
• 250 grams cherry tomatoes, halved
• 2 tablespoons fresh thyme leaves
• sweet and sour sumac dressing
• ¼ cup honey
• ¼ cup cider vinegar
• ¼ cup olive oil
• grated rind of 1 lemon
• 2 teaspoons sumac
• ½ teaspoon salt

Method

1. Cook the potatoes in boiling salted water for 10-12 minutes until tender. Drain well and allow to cool.
2. Cook the beans in boiling salted water for 2-3 minutes until tender-crisp. Drain well and refresh in cold water to arrest cooking. Drain well.
3. Toss together the potatoes, beans, chickpeas, cherry tomatoes and thyme. Transfer to a salad bowl and serve soon after dressing with the sweet and sour sumac dressing.
4. Sweet and sour sumac dressing
5. Place all the ingredients in a lidded jar, seal and shake well to combine.

Cooks Tips

Sumac is the dried berry from a bush native to the Mediterranean region and the Middle East. It is commonly sold ground and adds a zesty, sour-sharp note to foods without the acidity you get from lemon.