2. Drain the olives and blend together with 1 crushed garlic clove, 1 tbsp vinegar and 2 tbsp olive oil until smooth. Season with salt and pepper.
3. Trim and halve beans. Remove tray from oven and toss the beans through the vegetables. Scatter over almonds. Return to oven for 5 minutes until potatoes are tender.
4. Thinly slice spring onions and roughly chop parsley. Toss with 1/2 lemon zest, 1/2 juice (wedge remaining) and 3 tbsp olive oil. Scatter over vegetables on the tray.
5. Divide roast vegetable salad among plates or bowls. Serve with olive tapenade for dipping and lemon wedges.
You can also add other dried herbs such as thyme or rosemary to the roast potatoes.
Cherry tomatoes, 1 bag (200g)
Yellow capsicum, 1
Green olives, 1 jar
Green beans, 1 bag (250g)
Flaked almonds, 1 packet (40g)
Spring onions, 1/3 bunch *
Parsley, 1 bunch
FROM YOUR PANTRY
oil (for cooking + olive), salt, pepper, dried oregano, garlic (1 clove), white wine vinegar