Grilled pesto and feta with garden saladNovember 7, 2013
An explosion of deliciousness, this number will make your tastebuds dance with joy.
Ingredients for two people
|150 g||green beans, top & tailed|
|1||radish, cut into thin wedges|
|1/2 bunch||parsley, roughly chopped|
|1 tbs||dijon mustard|
|1 tbs||white wine vinegar|
|2 tbs||olive oil|
For the bread
Preheat the oven to 180ºC. Place your par-baked bread into the oven for 9-10 minutes or until golden brown and steaming hot on the inside.
For the salad
Now preheat the grill to high. Blanch the green beans in boiling water for just one minute, remove from the pot (keeping the water boiling) and refresh under some cold tap water. Now blanch the julienned carrots for 1-2 minutes, and again refresh them under some cold tap water. Combine the beans, carrots, radish, and parsley in a salad bowl and set aside.
For the grilled pesto
Slice the bread into thick slices. Place the slices onto a baking tray and brush with some olive oil and then spread a bit of the pesto, place the pesto bread under the grill for 1-2 minutes. Remove and then crumble over some feta, place the tray back under the grill and cook for a further 2 minutes or until the feta is just golden.
Whisk the mustard, vinegar and olive oil in a small bowl, taste and adjust seasoning accordingly. Toss through the salad and then serve alongside the pesto and feta toast.
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