Potato, Green Bean, Radicchio, Orange and Pesto Salad (Plant Based)
PREP TIME: 15 min
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
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.
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.
Place beans in boiling water and cook for 2 minutes. Drain and refresh under cold water.
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…
Twice Baked Potatoes with Horseradish, Grainy Mustard and Chives PREP TIME: 15 min COOKING TIME: 1 hour SERVES: 4 INGREDIENTS4 Spud Lite potatoes2 teaspoons olive oil1 large brown onion, peeled and dicedSalt flakes and freshly ground black pepper ½ cup grated cheddar2...
Tray Roasted Rack of Lamb and Roasted Vegetables PREP TIME: 15 min COOKING TIME: 40 mins SERVES: 4 INGREDIENTS500g Spud Lite baby potatoes, halved½ red capsicum, deseeded and chopped 1 medium zucchini, chopped into chunks1 large red onion, peeled, halved and...
Spanish Style Meatloaf Topped with Mash PREP TIME: 20 min COOKING TIME: 1 hour and 10 mins SERVES: 6-8 INGREDIENTS2 teaspoons olive oil1 large brown onion, finely chopped 2 cloves garlic, crushed 375g pork mince375g beef mince 1 chorizo, skin removed and finely...
Virginia SA 5120
(08) 8380 9096