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🥗 Antipasti Salad with White Beans, Crispy Potato Cubes, and Basil Dressing

423 kcal · 30 min · 4 servings

Ingredients

• zucchini 1 pc.
• eggplants 1 pc.
• pepper, red 1 pc.
• cherry tomatoes 180 g
• white giant beans in brine 240 g
• onions, red 1 pc.
• olive oil 6 tbsp
• salt pinch
• pepper, black ground pinch
• potatoes, mainly firm 800 g
• oil 2 tbsp
• pepper, sweet 0.5 tsp
• shallots 1 pc.
• garlic cloves 1 pc.
• basil, fresh 15 g
• white wine vinegar 2 tbsp
• lemons 0.5 pc.

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Thoroughly wash the zucchini, eggplant, bell pepper, and tomatoes.
3. 3. Drain the white beans and rinse them under cold water in a sieve.
4. 4. Cut the zucchini and eggplant in half.
5. 5. Cut the halved zucchini and eggplant into strips about 1 centimeter wide.
6. 6. Cut the bell pepper in half and remove the inside with the seeds.
7. 7. Cut the deseeded bell pepper into cubes.
8. 8. Peel the onion and cut it in half.
9. 9. Cut the halved onion into strips.
10. 10. Place the prepared vegetables into an ovenproof baking dish.
11. 11. Add 2 tablespoons of olive oil, a pinch of salt, and pepper.
12. 12. Mix the vegetables thoroughly with the oil and spices.
13. 13. Place the baking dish in the preheated oven for about 30 minutes.
14. 14. Preheat the air fryer to 200 degrees Celsius.
15. 15. Wash the potatoes.
16. 16. Peel the potatoes.
17. 17. Cut the potatoes into cubes about 2 centimeters in size.
18. 18. Place the potato cubes into a bowl.
19. 19. Add 2 tablespoons of oil, salt, pepper, and paprika powder.
20. 20. Mix the potatoes thoroughly with the spices and oil.
21. 21. Place the cubed potatoes into the basket of the air fryer.
22. 22. Cook the potatoes for about 15 to 20 minutes.
23. 23. Shake the basket vigorously once after about 10 minutes to ensure the potatoes cook evenly.
24. 24. Peel the shallot.
25. 25. Finely dice the shallot.
26. 26. Peel the garlic clove.
27. 27. Finely chop the garlic clove.
28. 28. Wash the basil.
29. 29. Finely chop the basil.
30. 30. Place the diced shallot, chopped garlic, and chopped basil into a bowl.
31. 31. Add 4 tablespoons of olive oil.
32. 32. Add white wine vinegar.
33. 33. Squeeze the juice of half a lemon into the mixture.
34. 34. Season the dressing with salt and pepper to taste.
35. 35. Remove the vegetables from the oven.
36. 36. Add the drained white beans to the warm vegetables.
37. 37. Mix the vegetables with the beans and the basil dressing.
38. 38. Plate the salad.
39. 39. Garnish the salad with the crispy potato cubes.
40. 40. Serve the salad immediately.

Nutrition per serving

• kcal: 423
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 48 g