POTATO, GREEN BEAN, RADICCHIO, ORANGE AND PESTO SALAD(PLANT BASED)
PREP TIME: 15 MINS
COOKING TIME: 10 MINS
SERVES: 6 – 8
500g Spud Lite Baby potatoes, cut into 5mm thick rounds
300 green beans, trimmed
1 radicchio, leaves separated and roughly torn
1 small fennel bulb, halved and thinly sliced, reserving fronds
1 orange, peeled and segmented
Extra-virgin olive oil, to drizzle
Basil, mint, walnut & orange pesto
½ cup basil leaves
½ cup mint leaves
½ cup walnuts
1 clove garlic, crushed
zest of ½ orange
½ cup natural yeast
salt flakes and freshly ground black pepper
½ cup extra-virgin olive oil
2 tablespoons orange juice
1. For the pesto, place basil, mint, walnuts, garlic and zest together in a food processor and pulse to a fine crumb. Add natural yeast, salt and pepper, pulsing to combine. With the motor going, slowly add the olive oil, followed by the orange juice, until combined. Place in a bowl and set aside until required.
2. Place potatoes in a large saucepan of cold water and slowly bring to the boil. Cook for 5 minutes or until just tender. Using a slotted spoon, remove potatoes and place in a large mixing bowl, leaving water boiling in the saucepan for the beans. Add ½ the pesto to the hot potatoes, tossing to combine. Set aside and allow to cool.
3. Place beans in boiling water and cook for 2 minutes. Drain and refresh under cold water.
4. To assemble salad, add green beans, radicchio and fennel to cooked potatoes, tossing gently to combine. Place salad on a platter, scatter over orange segments and reserved fennel fronds, seasoning with salt and pepper. To finish drizzle over extra-virgin olive oil.
YOU MIGHT ALSO LIKE…
ROASTED HARISSA CHICKEN AND VEGETABLE TRAY BAKEPREP TIME: 20 MINS + MARINATING TIMECOOKING TIME: 1 HOURSERVES: 4INGREDIENTS 4 Chicken Marylands, slashed on the diagonal2 tablespoons harissa paste2 tablespoons lemon juice2 tablespoons olive oil750g bag Spud Lite...
POTATO, LENTIL AND CAULIFLOWER CURRYPREP TIME: 15 MINSCOOKING TIME: 40 MINSSERVES: 4INGREDIENTS 1 small cauliflower head, separated into florets2 teaspoons vegetable oil1 large brown onion2 cloves garlic, crushed2 teaspoons grated ginger2 tablespoons mild Indian curry...
ONE POT CHICKEN, LEMON, TARRAGON AND POTATO CASSEROLEPREP TIME: 20 MINS COOKING TIME: 1 ½ hours SERVES: 4 - 6 INGREDIENTS 1 tablespoon olive oil6 chicken chops (bone in chicken thighs with skin)300g shallots, blanched and peeled200g smoked bacon, chopped3...