Greens on a bed of crushed potatoes and apple roasted garlic salad

Ingredients

• 4-5 small sized potatoes
• a handful of spinach ( 50g approx)
• 4 green beans 
• 1/2 an apple ( any hard ripen one - Braeburn preferred) 
• 3 small Spanish red onions 
• 3 cloves of garlic
• 2 small vine ripen tomatoes
• 3 green chilies - De-seeded ( leave seed for extra heat)
• dash of lemon juice 
• Salt and Pepper for taste

Method

Crushed Potatoes

• Boil the potatoes until soft but allow it to have a slight resistance, then crush into small pieces and cook it further in a little amount of milk, salt and pepper, should have the silkiness of a mashed potatoes but with some bite to it. 

Greens

• Salted boiling water, the spinach leaves go in and out within 30 seconds and emerge them in ice water to stop its cooking
• for the green beans salted boiling water in and out within  1 1/2 minutes and emerge them in ice water to stop the cooking.

Apple and roasted garlic salad

• First roast the garlic for 30 minutes in an 220c oven or until soft and tender, while it's roasting prepare the apple remove the core and seeds slice them paper thin and then dice them fine, dice the onions tomatoes and green chilies very finely, mix all with a dash of salt and lemon or lime juice, 
• next remove the roasted garlic from the oven, and add the paste to the salad and mixed till combined 

To serve place the crushed potato on the bottom of serving bowl with the spinach crowning it, half the beans place it on top in zig zag fashion and sprinkle the salad around and on top.