Caprese Salad with Fennel & Basil Pesto

Caprese Salad with Fennel & Basil Pesto

Ready in 45 minutes • Serves 4
This dish most recently appeared in My Plant Based Bag (4 nights for 4) on Sunday, April 19, 2020.
Order Now
Order Now

Ingredients

Potatoes & Fennel

  • 800g baby potatoes, thinly sliced into rounds
  • 2 fennel bulbs, thinly sliced
  • 1 lemon, thinly sliced into rounds
  • 2 cans butter beans, drained & rinsed
  • 1 pack caprese herbs

Salad

  • 1 punnet cherry tomatoes, halved
  • 1 tomato, diced
  • 1 clove garlic, minced

To Serve

  • 20g pine nuts
  • 1 bunch basil, leaves picked
  • 75g mesclun
  • 100g vegan basil pesto
  • 100g vegan basil tofu sauce

Steps

  1. Preheat oven to 220°C. Prep & cook potatoes & fennel. Prep potatoes, fennel, lemon and butter beans. Toss all together with caprese herbs and a drizzle of oil, on two lined oven trays. Season with 1 tsp salt and roast for 30-35 minutes, until golden and tender. Season to taste with salt and pepper.
  2. Prep salad. Prep tomatoes and garlic and toss in a bowl with a drizzle of olive oil. Season to taste with salt and pepper.
  3. To finish. Heat a dry fry-pan on medium-high heat. Toast pine nuts for 1-2 minutes, shaking pan often, until golden. Prep basil.
  4. Serve mesclun with potatoes, fennel and salad. Top with pesto, basil tofu sauce, pine nuts and basil.

Nutritional Information

Energy 2413 kj
577 kcal
Protein 19.3g
Carbohydrate 60.6g
Fat 25.2g