1 kg small red potatoes, halved
2 tbsp olive oil
2 tbsp whole-grain mustard
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
2 tbsp finely chopped parsley
500g green beans
1 1/2 tbsp olive oil
2 tsp harissa paste
Freshly-ground black pepper
2 tbsp sliced almonds, lightly toasted
Preheat oven to 180C. Grease baking tray or casserole dish.
Combine all ingredients except parsley in a large bowl. Transfer the potatoes cut-side down to the tray.
Roast for 15 minutes. Flip the potatoes over with a flat spatula and cook until browned and tender, another 10-15 minutes.
Transfer to bowl and sprinkle with parsley. Add more salt & pepper to taste.
Wash, dry and trim beans.
In a medium bowl, mix together olive oil and harissa, then add beans to coat. Season with salt and pepper.
Spread the green beans in a single layer across a large baking sheet. A few minutes after the potatoes have been turned, place tray of beans in oven on upper rack 10 to 12 minutes, stirring once halfway through. Beans should be lightly browned and slightly wilted.
Transfer beans to a serving bowl and sprinkle on sliced almond. Sserve immediately.