Name: Grilled potato, corn and green beans with pesto dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 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 LANCEWOOD® Buttermilk; 1 tsp sugar

Recipe Disclaimer

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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

Salad:

2	sweetcorn — on the cob
300 g	green beans — fine, blanched
100 g	baby spinach
100 g	goat's milk cheese — sliced

DRESSING:

50 g	pesto — basil
1/2 cup	LANCEWOOD® Buttermilk
1 tsp	sugar

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Method:

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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