Warm Potato & Green Bean Salad with Mustard Dressing

This is the lunch I make when I want something warm and satisfying but still fresh. New potatoes and green beans, tossed in a gentle mustard dressing while still warm. It's simple, comforting, and tastes even better the next day.

Ingredients (Serves 2):

• 300g new potatoes, halved
• 200g green beans, trimmed
• A handful of fresh parsley, chopped

For the dressing:

• 2 tbsp olive oil
• 1 tbsp white wine vinegar or lemon juice
• 1 tsp Dijon mustard
• Pinch of salt and pepper

Method:

1. Boil the new potatoes in salted water until tender. Add the green beans for the last 3 minutes of cooking.
2. Drain well. While still warm, toss with the dressing ingredients and parsley.
3. Eat warm or at room temperature.

Why it's gut-friendly: Potatoes are a gentle source of carbohydrates and fibre (especially if you leave the skins on). Green beans add prebiotic fibre. Mustard adds a gentle digestive kick.