During these hot summer days, a big heavy meal is not always what you are in the mood for. Combine that with a day at the beach, and what’s better then a summer salad?
A salad for lunch usually needs a bit more to it, at least if you are me, so I decided to use potatoes as a base. The rest is more or less things I could find in the fridge.
What you need:
Potatoes (new ones are nice this time of the year!)
Chickpeas (or kidney beans)
Boil the potatoes whole and with the skin left on, chop the onion, rinse the beans, thaw the peas and haricot vert (if you used frozen like me), cut the tomatoes in half, add some capers, mix it all with some good olive oil, freshly ground pepper and lemon juice.