Pan-roasted potato and pesto green-bean salad

June 16, 2016 (Last Updated: January 11, 2019)
Pan-roasted potato and pesto green-bean salad recipe

The perfect warm salad – this pan-roasted potato and pesto green-bean salad is perfect for warmer weather, or as a side to your favourite main. 

Print Recipe

Pan-roasted potato and pesto green-bean salad

Serves: 6 – 8
Cooking Time: 45 mins

Ingredients

  • 700g baby potatoes, scrubbed
  • 350g green beans
  • 15g butter
  • 30ml (2 tbsp) olive oil + extra, to drizzle
  • 2 stems fresh rosemary, destalked
  • zest and juice of ½ lemon
  • salt, to taste
  • 45ml (3 tbsp) basil pesto
  • Parmesan shavings, to serve

Instructions

1

Cook the potatoes until fork tender. Rinse, drain and set aside to cool.

2

Blanch the green beans in salted, boiling water for 3 minutes. Plunge into ice water, then drain.

3

Cut the potatoes in half. Heat the butter and olive oil in a frying pan over medium heat. Add the rosemary and lemon zest to the hot oil. Season the potatoes with salt, place in the pan, cut side down, and brown until golden and crisp on all sides. Squeeze over the lemon juice.

4

Heat the beans in a pan and stir through the basil pesto. Add the potatoes, toss together and serve topped with Parmesan shavings and a drizzle of extra virgin olive oil.

 

 

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June 16, 2016 (Last Updated: January 11, 2019) By
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