A fresh and tasty spring salad. There's a hell of a lot you can do with a jar of pesto and a few fresh ingredients.
Green Bean, Pesto & Almond Salad
4.5
0
Notes
25 mins cook
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Step 1.
Preheat the oven to 180°C.
Step 2.
Tear the flatbreads into bite sized pieces and scatter onto a tray. Drizzle with olive oil and season well with salt and pepper. Grate over a little parmesan and slide into the oven for 10-12 mins or until golden brown and crispy.
Step 3.
Meanwhile, bring a pot of salted water to a rolling boil. Drop in the beans and broccoli for 3-4 mins or until just tender, still with a little bite. Shock in icy cold water and then dry.
Step 4.
Add the pesto to a large mixing bowl and grate in some more Parmesan. Add the zest and juice of the lemon and a couple of glugs of olive oil. Season with salt and pepper and mix to a loose pesto dressing.
Step 5.
Drop the cooked beans and broccoli into the bowl with the dressing. Halve the tomatoes and chuck them in, too. Add the almonds, flatbread croutons and the remaining parmesan, you can shave or grate, up to you!
Step 6.
Toss together and divide between plates.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
2
Leftover Yoghurt Flatbreads
40 g
Parmesan
300 g
Green Beans
200 g
Broccoli
4 tbsp
Pesto
45 ml
Lemon Juice
150 g
Tomatoes
75 g
Toasted Almonds
Olive Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
2
Leftover Yoghurt Flatbreads
40 g
Parmesan
300 g
Green Beans
200 g
Broccoli
4 tbsp
Pesto
45 ml
Lemon Juice
150 g
Tomatoes
75 g
Toasted Almonds
Olive Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Preheat the oven to 180°C.
Step 2.
Tear the flatbreads into bite sized pieces and scatter onto a tray. Drizzle with olive oil and season well with salt and pepper. Grate over a little parmesan and slide into the oven for 10-12 mins or until golden brown and crispy.
Step 3.
Meanwhile, bring a pot of salted water to a rolling boil. Drop in the beans and broccoli for 3-4 mins or until just tender, still with a little bite. Shock in icy cold water and then dry.
Step 4.
Add the pesto to a large mixing bowl and grate in some more Parmesan. Add the zest and juice of the lemon and a couple of glugs of olive oil. Season with salt and pepper and mix to a loose pesto dressing.
Step 5.
Drop the cooked beans and broccoli into the bowl with the dressing. Halve the tomatoes and chuck them in, too. Add the almonds, flatbread croutons and the remaining parmesan, you can shave or grate, up to you!
Step 6.
Toss together and divide between plates.