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Bright green rocket-and-almond pesto

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15 minutes

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Mixed mushroom pasta

10 minutes

Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

250 g green beans
200 g fresh peas
1 kg baby potatoes
3 T lemon juice
½ lemon, zested
2 T balsamic vinegar
2 t rooibos tea leaves
Sea salt and freshly ground black pepper, to taste
125 ml grapeseed oil
35 g rocket microleaves
100 g dried cranberries
6 spring onions

Method

1. Blanch the green beans and peas in salted boiling water, then cool in iced water. Boil the baby potatoes until tender, then allow to cool and cut into quarters.

2. Place the lemon juice and zest, balsamic vinegar and rooibos tea leaves in a saucepan, bring to the boil, then remove from the heat. Add the salt and pepper. Once slightly cool, whisk in the grapeseed oil in a steady stream.

3. Combine the remaining ingredients in a salad bowl and dress with the rooibos vinaigrette.

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Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

Green bean, pea, baby potato and micro rocket salad with rooibos vinaigrette

Ingredients

Method