Gluten-Free | Vegan | OMS-Friendly Belgian Salad

Recipe by Kirsty


  • 4-5 unpeeled potatoes, boiled and sliced (still warm when served)
  • 500 grams / 2lb green beans, blanched (still crunchy, very green, hot when served)
  • 1/2 cup of white wine
  • Salt & pepper to tastes
  • Pinch of ground cayenne pepper
  • 3 strips of faux bacon (‘fakon’), diced and fried (exclude for OMS – faux meat is of dubious origin!)
  • 2.5 Tbsp red wine vinegar
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives
  • 4 Tbsp minced shallots


  1. Boil the potatoes whole with their skin on until tender through. When they are ready, cut them into round slices.
  2. Top and tail the green beans, then cut in half. Prepare a pot of boiling water, and blanch the beans for a minute – you want them to be bright green and when you eat them, still crunchy.
  3. In a large bowl, mix the potatoes and the beans and season with salt and pepper, adding a pinch of cayenne.
  4. Add in the wine and shallots, and mix.
  5. In a frying pan with a small amount of oil, fry the bacon until slightly crispy (if possible with your brand of faux bacon), then transfer to the bowl with the vegetables.
  6. Pour the vinegar into the still-hot bacon pan, and deglaze, then pour this mixture over your salad.
  7. Add the parsley and chives, and mix.
  8. Serve warm.