A delicious way of preparing potato. Use yellow tomatoes for the dressing, the taste will be the same with red tomatoes but the colour so much more beautiful when it is all just yellow.

Serves 4

12 boiled new potatoes
Fresh thyme
Coarse salt
Olive oil

100 g fresh spinach
1 avocado, thinly sliced
1 fennel bulb, very thinly sliced (best to use a mandolin)
Mixed beans (kidney-, butter-, chickpeas…)

Dressing:
2 large, yellow tomatoes, cut into chunks
1 tbsp white wine vinegar
2 tbsp olive oil
1 tsp Dijon mustard
A dash of salt

1. Set the oven at 215C
2. Take each boiled potato and, with a spoon, slightly press down the middle crushing the potato slightly. Put some thyme and salt on top.
3. Drizzle a baking sheet with olive oil and place the potatoes on top. Pour some additional oil over the potatoes. Bake for 20 minutes.
4. Cut up the avocado and fennel and place in a bowl together with the beans and the spinach.
5. Mix the ingredients for the dressing in a blender. Save some dressing for decorating the plate with and toss the rest with the greens in the bowl.