Tomato, Bean and Potato Salad With Gremolata Recipe

Name: Tomato, Bean and Potato Salad With Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g tiny new potatoes, scrubbed; 200 g runner beans, cut diagonally into slices; 675 g ripe mixed tomatoes; 4 green onions, thinly sliced; 200 g baby spinach leaves; 2 ripe tomatoes, peeled and seeded; 1 tablespoon pesto sauce; salt & freshly ground black pepper; 1 small lemon; 2 fat garlic cloves, finely chopped; 50 g flat leaf parsley, roughly torn

Servings: persons

450 g tiny new potatoes, scrubbed
200 g runner beans, cut diagonally into slices
675 g ripe mixed tomatoes
4 green onions, thinly sliced
200 g baby spinach leaves
2 ripe tomatoes, peeled and seeded
1 tablespoon pesto sauce
salt & freshly ground black pepper
1 small lemon
2 fat garlic cloves, finely chopped
50 g flat leaf parsley, roughly torn

1
Cook the potatoes in a large pan of slightly salted boiling water for 10-12 minutes or until just tender.
2
Add the runner beans and cook for a further 2 minutes.
3
Then drain and rinse under cold running water.
4
Toss the potatoes and beans with the mixed tomatoes which are quatered, halved and cut into wedges, salad onions and spinach and season to taste.
5
For the gremolata, use a vegetable peeler to pare thin strips of rind from the lemon.
6
Carefully remove as much white pith as possible.
7
Finely chop the lemon rind and ctoss the garlic and parsley.
8
Season and set aside.
9
Squeeze the juice from the lemon and whizz in a food processor with the peeled tomatoes and pesto for 10-15 seconds.
10
Pour over the potato mixture and toss through.
11
Scatter over the gremolata to serve.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 450 g tiny new potatoes, scrubbed, 200 g runner beans, cut diagonally into slices, 675 g ripe mixed tomatoes, 4 green onions, thinly sliced, and more.

Yes, Tomato, Bean and Potato Salad With Gremolata falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato, Bean and Potato Salad With Gremolata

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