Vegetables with Roast King Edwards, Pistou, Mozzarella and Sunblush Tomatoes
Serves: 4
Cost Cutting Eco Friendly Gluten Free
Ingredients:
700g King Edward potatoes, peeled and cut in 3cm chunks2 tbsp vegetable oil
leaves and smaller stalks from a bunch of basil
4 tbsp extra virgin olive oil 200g small Chantenay carrots, washed
1 bunch asparagus 8-12 spears, cut in half widthways
12 radishes, halved
150g peas
100g sugar snap peas (or one small packet, sizes vary)
16 sunblush tomatoes
150g tub vegetarian mozzarella balls (16-18), drained
salt and pepper
method:
- Preheat your oven to 200C/400F/Gas 6. Spoon the vegetable oil onto a baking tray. Put it into the oven for five minutes to heat the oil. Add the King Edwards to the tray in a single layer, and turn them in the oil. Roast for 35 minutes, turning halfway through.
- Fill a large pot with boiling water until 2/3 full. Put a bowl of cold water next to your cooker. Put a colander in your sink. Add the basil leaves to the boiling water. Boil for 30 seconds. Using a sieve, scoop the leaves out and into the bowl of cold water; keep the boiling water for the vegetables. Drain the the basil and squeeze out any water. Blend with the oil and 3 tbsp water. Blend to a smooth purée, season and you have your pistou.
- Bring the basil water to the boil. Add the carrots and boil for seven minutes. Add the asparagus bottoms and the radishes to the water and boil for three minutes. Add the asparagus tips, sugar snap peas and peas, boil for two minutes or until just tender. Drain the vegetables in your colander. Toss in the sunblush tomatoes.
- Toss the potatoes with 3 tbsp of the basil purée. Plate up with the mozzarella and remaining purée. Season to taste.
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