Another slight break from the Halloween festivities to talk about another delicious dinner recipe from Tesco! This potato and green bean salad is chock-full of vitamins and must be one of the most nutritious things I’ve ever made, not only that but it was incredibly filling too so it's good for both a lunch and evening meal if you’re in the mood for something filling but light.
Now, although this meal is simple to make and almost a one-pot dish, it does use a lot of different ingredients that we might not all have in our cupboards/fridge like yoghurt, fresh herbs and almonds BUT going out to get these things is so worth it, all these little ingredients make a huge difference to the taste (and I wouldn’t normally say that!).
I did add in paneer to this recipe but only because I had it to use up in the fridge, it’s totally optional and if you only want the vegetables it’s amazing just the same!
370g Baby New Potatoes
100g Green Beans
1/2 Block of Paneer (optional)
10g Fresh Basil
1/2 Small Clove of Garlic
20g Chopped Almonds
Oil (I used sunflower)
2 tbsp Natural Yoghurt
First, we want to cook the potatoes, make sure they’re roughly the same size and halve any if you need to, then put them in a large pan of boiling, lightly salted water for 25 mins or until you can easily insert a knife into them.
In the last 7 minutes drop your eggs in with the potatoes to boil. Now, trim the stalk end off the beans and add them into your eggs and potatoes for the last 4 minutes of boiling.
If you’re using any extras, prepare them now. For the paneer, pan-fry for around 7 minutes with some salt and pepper until browned.
Drain the pot in a colander and take out the eggs, leave the potatoes and beans to cool. Put the eggs in cold water until cool enough to handle, peel off the shells and slice in half.
To make the pesto, use most of the basil leaves and bash with sea salt until you have a fine paste. Peel and chop the garlic to add in alongside most of the almonds until they’re all mashed together, add your oil and cheddar along with lemon juice and zest then simply stir together.
Scrape the pesto into a large bowl and add your yoghurt as well as some salt and pepper, add in the potatoes and beans and stir them into the sauce until all combined.
Put your salad onto a plate and sprinkle some almonds and basil over for garnish then add your sliced eggs on top and enjoy!
This may not be the first thing you think to eat in the winter but nevertheless, it would be nice as a lunch OR to put on the table at the start of spring and summer when you have (the legal amount of) friends over!
I really want to make this again, the flavours were delicious especially the silky texture you get from the yoghurt and crunchiness from the almonds, as I say, it might not be a classic “winter warmer” but it would make a delicious lunch and I think it’s definitely worth a try!