Date posted: 27/07/2020

Roasted green bean salad with Jersey royals, balsamic tomatoes and basil & loveage pesto

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    Frozen sliced green beans 400g
    Jersey royal potatoes 6
    Loveage pesto (see below recipe) – alternatively use a good shop bought basil pesto 4 tbsps
    Jarred balsamic roasted tomatoes, drained – I used Belazu 180g
    Lemon juice and zest 1
    Olive oil 2 tbsps
    Pine nuts 25g
    Parmesan shavings top with
    Basil & loveage pesto:
    Garlic clove, chopped 1
    Fresh basil 40g / a large bunch, chopped
    Pine nuts 50g
    Olive oil 3 tbsps
    Parmesan 50g
    Fresh loveage, chopped 10g
    Lemon (juice of) 1


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    1. Preheat the oven to 160c fan. Place the frozen green beans in an oven proof roasting dish and toss with the olive oil and season with salt and pepper. Place in the centre of the oven, covered with foil, for 20 minutes stirring halfway. After 15 minutes, remove the foil to allow the beans to colour as this creates a nuttier flavour.
    2. Meanwhile, place the potatoes in a pan of water, bring to the boil and simmer for 10 minutes. Drain and set aside to cool for a few minutes.
    3. Remove the beans from the oven and set aside. While these cool a little, make the pesto by blending all the ingredients together in a food processor or in a pestle and mortar until a coarse paste is formed.
    4. To assemble the salad, add the beans to a large salad bowl. Halve the potatoes and add these along with the balsamic tomatoes. Add the pesto, lemon juice and zest and stir gently until everything is well coated. Top with the chopped herbs, shavings of parmesan and pine nuts.
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