Caprese Salad with Fennel & Basil Pesto

Caprese Salad with Fennel & Basil Pesto

Ready in 35 minutes Serves 2
This dish most recently appeared in My Plant Based Bag (4 nights for 2) on Sunday, April 19, 2020.

Ingredients

Potatoes & Fennel

  • 400g baby potatoes, thinly sliced into rounds
  • 1 fennel bulb, thinly sliced
  • 1 can butter beans, drained & rinsed
  • 1/2 lemon, thinly sliced into rounds
  • 1 pack caprese herbs

Salad

  • 1/2 punnet cherry tomatoes, halved
  • 1 tomato, diced
  • 1 clove garlic, minced

To Serve

  • 20g pine nuts
  • 1 bunch basil, leaves picked
  • 50g mesclun
  • 50g vegan basil pesto
  • 50g vegan basil tofu sauce

Steps

  1. Preheat oven to 220°C. Prep & cook potatoes & fennel. Prep potatoes, fennel, butter beans and lemon and toss together with caprese herbs and a drizzle of oil on a lined oven tray. Season with 3/4 tsp salt and roast for 25-30 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 2551 kj
610 kcal
Protein 20.5g
Carbohydrate 62.7g
Fat 27.2g