Chilli Garlic Kalamata, Roast Beef and Potato Salad (Serves 4)

300g tub Chilli Garlic Kalamata Olives
3 desiree potatoes cut into 2cm slices
200g beans, topped
1/2 medium red onion, thinly sliced
1/4 cup fresh parsley leaves
180g fetta cheese crumbled
400g shaved roast beef

1. Cook the potato in boiling salted water for approximately 8 minutes. Add the beans and cook a further 2 minutes.
2. Place in large bowl along with the onion, parsley, crumbled fetta and gently toss to combine.
3. Arrange salad on serving platter and top withroast beef.
4. Drizzle salad with olives and olive marinade and serve immediately.

TIP: Marinade can be used to flavour your favourite meat and fish.