Food & Home Entertaining
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PAN-ROASTED POTATO AND PESTO GREEN-BEAN SALAD<br />
(RECIPE ON PAGE 85)<br />
TENDERSTEM BROCCOLI WITH CRISPY PROSCIUTTO<br />
(RECIPE ON PAGE 85)<br />
350g green beans<br />
15g butter<br />
30ml (2 tbsp) olive oil + extra,<br />
to drizzle<br />
2 stems fresh rosemary, destalked<br />
zest and juice of ½ lemon<br />
salt, to taste<br />
45ml (3 tbsp) basil pesto<br />
Parmesan shavings, to serve<br />
CONTAINS 1 OF YOUR 5 A DAY<br />
HOW TO DO IT<br />
Cook the potatoes until fork tender.<br />
1 Rinse, drain and set aside to cool.<br />
Blanch the green beans in salted,<br />
2 boiling water for 3 minutes. Plunge<br />
into ice water, then drain.<br />
Cut the potatoes in half. Heat the<br />
3 butter and olive oil in a frying pan<br />
over medium heat. Add the rosemary<br />
and lemon zest to the hot oil. Season<br />
the potatoes with salt, place in the<br />
pan, cut side down, and brown until<br />
golden and crisp on all sides. Squeeze<br />
over the lemon juice.<br />
Heat the beans in a pan and stir<br />
4 through the basil pesto. Add the<br />
potatoes, toss together and serve<br />
topped with Parmesan shavings and<br />
a drizzle of extra virgin olive oil.<br />
86 JUNE 2016
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