This is probably one of my favourite salad! It’s super easy to make, delicious and super filling! It’s also great in packed lunches as it lasts well in the fridge for few days. The fresh pesto really bring this dish to life and packs so much flavour. 

Ingredients:

Serves 2-3 people

1 cup of orzo pasta cooked according to the packaging instructions 

About 250gr of baby potatoes 

About 150gr of green beans 

A handful of rocket

For the pesto:

A generous bunch of basil leaves + extra for decoration 

2 tbsp of pine nuts  + extra toasted pine nuts to sprinkle on top

1 tbsp of nutritional yeast 

1 garlic clove 

The juice of 1 lemon 

3-4 tbsp of extra virgin olive oil

Salt to taste 

Boil the baby potatoes for 20-25 minutes until they are soft. About five minutes before they are done add in the green beans and cook for few minutes. Drain all the vegetables and let them cool down slightly.

In the meantime make the pesto, simply place all the ingredients in a food processor and blitz until you have a creamy and fairly smooth consistency. Add a dash of water if needed. Add an handful of pine nuts to a non stick pan and toast them for few minutes until slightly brown.

In a large bowl mix together the orzo pasta, cooked potatoes, rocket and green beans, pour the pesto all over it and mix well until everything is well coated. Serve with some basil leaves and toasted pine nuts.