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.
Pan-roasted potato and pesto green-bean salad
- 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
Cook the potatoes until fork tender. Rinse, drain and set aside to cool.
Blanch the green beans in salted, boiling water for 3 minutes. Plunge into ice water, then drain.
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.
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.