Potato, butter bean and pesto salad

Ingredients

For 5 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 850 g baby potatoes
• 1¾ cups cooked butter beans
• 1 tbsp olive oil
• 1 tsp garlic powder and ½ tsp onion powder
• ½ cup walnuts
• ½ cup pine nuts
• 4 cups rocket, divided
• 1½ cups fresh basil
• 80 ml olive oil for pesto
• ¼ cup nutritional yeast
• 2 garlic cloves
• 2 lemons
• 7 radishes
• 2 spring onions
• 1⅔ cups cherry tomatoes
• ¼ cup oil-packed sun-dried tomatoes, drained
• Salt and pepper to taste

Step-by-step method

1. Heat the oven to 220 °C. Wash the potatoes and halve larger ones for even cooking.
2. Spread potatoes and butter beans on a tray; toss with one tablespoon of oil, garlic and onion powders, salt and pepper. Roast for 35–40 minutes until the potatoes are tender.
3. Toast walnuts and pine nuts in a dry pan for 3–5 minutes, stirring. Cool slightly.
4. Process the nuts with two cups of rocket, basil, pesto oil, nutritional yeast, garlic and lemon juice. Reserve the zest for finishing.
5. Slice radishes and spring onions, cut cherry tomatoes and chop sun-dried tomatoes. Mix in a bowl with the remaining rocket.
6. Let potatoes and beans cool slightly, add to the vegetables and toss with pesto. Finish with lemon zest to taste.