METHOD:

Preheat the oven to 200 degrees C, fan assisted.

Clean the new potatoes and cut them into pieces roughly an inch wide. Pop them on a lined oven tray, drizzle with 1 tbsp oil and season with salt and black pepper. Toss to coat and roast in the oven for 30 minutes or until tender and golden around the edges.

Drain and rinse the chickpeas. Pat them dry with a tea towel and transfer to a bowl. Drizzle with 1 tbsp oil, season with salt and black pepper and toss to coat. Transfer to a lined baking tray and roast in the oven for 20-25 minutes. They should be golden and chewy when done.

Prepare the vinaigrette by combining all the ingredients in a jar and chaking until well combined. Set aside.

Bring a small pot of water to a boil. In the meantime trim the funky ends of your green beans. Once the water is boiling immerse the green beans in it and blache in the hot water for 3-4 minutes. They should be tender but still retain a good bite when done. Once you reach this result drain the water away from the beans and place them in a bowl with cold water and a few ice cubes to stop the cooking process.

Cut the ends off the gem lettuce heads and part the leaves away from each other. Clean them and then tear them into chunky pieces. Lay them out on a large serving plate or divide into individual shallow bowls or plates.

Cut the cherry tomatoes in half and add to the dish or dishes along with the cool green beans. Also add the roasted potatoes and chickpeas. Finish with the kalamata olives and toasted pumpkin seeds. Drizzle 0,5 of the vinaigrette over the salad and serve the remaining half on the side if anyone wants more (otherwise use it for another salad).