Grilled potato, corn and green beans with pesto dressing

4 servings Prep: 15 mins, Cooking: 15 mins
Rate this recipe
It's a meat-free Monday kind of thing!

By Food24 May 04 2015
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Ingredients (11)

500 g baby potatoes — parboiled
fresh chillies — 573
1 tsp smoked paprika
sea salt and freshly ground black pepper
2 sweetcorn — on the cob
300 g green beans — fine, blanched
100 g baby spinach
100 g goat's milk cheese — sliced
50 g pesto — basil
1/2 cup Buttermilk
1 tsp sugar
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Halve the parboiled potatoes and toss with olive oil and paprika.
Heat a griddle pan; cook potatoes until soft. Remove, set aside; season.Griddle the corn until charred and cooked. Slice into rounds, toss with beans, baby spinach and goat’s cheese. Add the potatoes.

For the dressing
Whisk together all the ingredients.

To serve
Serve salad drizzled with dressing.

Recipe reprinted with permission of Fairlady. To see more recipes, please click here.
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