SESAME ROAST POTATOES and GREEN BEANS WITH GARLIC MUSTARD DRESSING

15 - 18 medium potatoes, peeled
seasoned self-raising flour for coating
75ml (5 tbs) sunflower oil
freshly ground black pepper
coarse salt
60ml (4 tbs) sesame seeds

1.  Parboil potatoes in lightly salted boiling water, five to seven minutes, drain and cool.
2.  Score surface with fork.  Roll in flour to coat, shake off excess.
3   Heat ol in roasting pan on top of stove, saute potatoes until lightly browned on all sides.
4.  Sprinkle with pepper, salt and sesame seeds.
5.  Roast in oven at 180 degrees Celsius for 45 minutes.
6.  Turn, baste, sprinkle with pepper, salt and sesame seeds.  Return to oven, rast a further 45 minutes or until potatoes are crisp and golden brown.
7.  Drain on absorbent paper towel.  Serve hot.

Makes 15 - 18 potatoes

Green Beans with Garlic Mustard Dressing

1 kg green beans, topped and tailed

Garlic Mustard Dressing:
60ml (4 tbs) olive oil
5ml (1 tsp) crushed garlic
10ml (2 tsp) wholegrain mustard
salt and freshly ground black pepper
375ml (1 - 1/2 cup) sour cream

1.  Boil or steam beans until crisply tender, five to seven minutes, drain.

Garlic Mustard Dressing:
Heat oil in saucepan, saute garlic with mustard and seasoning a few minutes.  Remove from heat, stir in sour cream.   Add bean, toss well to coat.  Serve at once.

Serves 15