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
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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.
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For the salad, place the potatoes into a bowl with the salad ingredients and stir well.
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For the almond pesto, place all the pesto ingredients into a small food processor and blend until almost smooth.
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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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