|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|
|Parmesan shavings||top with|
|Basil & loveage pesto:|
|Garlic clove, chopped||1|
|Fresh basil||40g / a large bunch, chopped|
|Olive oil||3 tbsps|
|Fresh loveage, chopped||10g|
|Lemon (juice of)||1|
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- 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.
- 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.
- 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.
- 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.