Jersey Royal, green bean, salad onion & anchovy salad with pesto dressing

Jersey Royal, green bean, salad onion & anchovy salad with pesto dressing

The flavours of Provence meet the most celebrated early potatoes in this wholesome sharing salad.

4.5 out of 5 stars(4) Rate this recipe
Gluten free2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • Plusmarinating

Ingredients

  • 250g small Jersey Royal (or baby new) potatoes, scrubbed and halved
  • 150g fine green beans, topped, tailed and halved
  • 2 Essential Free Range White Eggs
  • 2 tbsp green pesto with basil
  • 50g can anchovies in olive oil, 1 tbsp oil reserved, then drained
  • 1 tbsp essential white wine vinegar
  • 150g baby plum tomatoes, halved
  • 1 bunch salad onions, sliced
  • 8 radishes (about 80g), sliced
  • 12 Kalamata olives, pitted
  • 2 tbsp Cooks' Ingredients Toasted Pine Nuts

Method

  1. Boil the potatoes in a pan of simmering water for 8-10 minutes until just tender, adding the beans for the last 3 minutes. Drain thoroughly. Meanwhile, place the eggs in a pan of cold water, bring to the boil and simmer for 8 minutes. Run under cold water to cool, peel and cut in ½.

  2. Whisk the pesto with the 1 tbsp anchovy oil and vinegar to make the dressing. Place the warm vegetables in a salad bowl and pour over the dressing. Toss gently to coat. Leave to marinate for 10 minutes, then add the remaining ingredients (apart from the anchovies) and turn over with a spoon to coat in the dressing. To serve, pile onto 2 plates, top with the egg and arrange the anchovies on top.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,142kJ/ 515kcals

Fat

34g

Saturated Fat

5.3g

Carbohydrates

27g

Sugars

8.4g

Fibre

7.9g

Protein

21g

Salt

3.1g

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