This veggie potato salad is filled with green beans, mozzarella, pine nuts and wild garlic pesto. It's super easy to make and perfect for the warmer months.
This recipe was created by Luke Willcox - New Product Development team.
SEASON
Spring/Summer
COMPLEXITY
Simple
PREPARATION TIME
15 minutes
COOKING TIME
20 minutes
SERVES
Serves 4
Ingredients
500g New/Baby potatoes (we used Pink Fir Apple, but you can use any firm potato variety)
200g green beans
150g mini mozzarella balls
100g wild garlic (If you’re unable to get wild garlic, 100g of fresh basil and 1 large clove of garlic would also work)
60g pine nuts
60g Parmesan cheese
100-130ml olive oil
Salt and pepper
Method
1
Bring a large pan of salted water to the boil. Cut the potatoes into bite sized pieces and simmer for 15 – 20 minutes, until tender. Drain and allow to cool.
2
Cook the green beans in boiling water for 5 minutes then drain and rinse in cold water.
3
Make the pesto by washing the wild garlic and placing it in a food processor. Lightly toast the pine nuts and grate the Parmesan cheese and add these to the wild garlic. Blitz together for 10 seconds or so, then gradually add the olive oil until you get a nice thick consistency.
4
Place the potatoes, green beans and mozzarella balls into a large bowl and stir through a couple of tablespoons of the pesto (or more if desired) until all is coated.
5
Spoon onto a dish and add salt and pepper to serve.
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