Green mashed potatoes and bean and broccoli salad

Peel potatoes, boil in salted water until soft.

Finely chop all the greens (cilantro and basil - only leaves).

Drain the water from the pot with the potatoes ready, leaving a small amount in a container. Mash the potatoes thoroughly with a fork or masher. If it turns out dry, add potato broth. Put the greens, pepper, add salt if necessary, mix. Serve as an independent dish or as a side dish for beans, baked vegetables.

In this version, the puree is completely vegetarian. But if you add milk and butter here, you get the Irish dish colcannon. And in any case, finely chopped or crushed garlic can be added to the puree.

Soak the beans for a day, then boil in unsalted water until soft.

Break the broccoli into florets, blanch.

Wash arugula and onion. Cut the onion, tear the arugula not too finely.

For dressing, combine olive oil, balsamic vinegar, thyme, salt and pepper.

Mix arugula, broccoli, beans in a salad bowl. Drizzle, sprinkle with sesame seeds on top.