POTATO, GREEN BEAN, RADICCHIO, ORANGE AND PESTO SALAD(PLANT BASED)
PREP TIME: 15 MINUTES
COOKING TIME: 10 MINUTES
SERVES: 6 – 8
INGREDIENTS
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
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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