SERVES: 6 – 8

METHOD

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.

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