BeebRecipes.co.uk- Archive of BBC Food Recipes

Sautéed potato, green bean and rhubarb salad with almond pesto

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. For the sautéed potatoes, heat the olive oil in a frying pan and add the potato cubes and chilli flakes. Season with and salt and freshly ground black pepper and sauté until golden-brown on all sides.

  2. For the salad, place the potatoes into a bowl with the salad ingredients and stir well.

  3. For the almond pesto, place all the pesto ingredients into a small food processor and blend until almost smooth.

  4. To serve, place the salad onto a serving plate and top with a dollop of almond pesto.

Ingredients

For the sautéed potatoes

  • 2 tbsp olive oil
  • 1 potato, peeled and cubed
  • pinch chilli flakes
  • salt and freshly ground black pepper

For the salad

  • ½ stalk rhubarb, finely sliced
  • 2 spring onions, finely sliced
  • 50g/1¾oz green beans, blanched

For the almond pesto

  • 50g/1¾oz whole blanched almonds
  • small handful fresh flatleaf parsley
  • 2 tbsp olive oil
  • 1 garlic clove, chopped
  • salt and freshly ground black pepper

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Sautéed potato, green bean and rhubarb salad with almond pesto

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