French beans in wild garlic pesto with warm roasted beetroot and walnut salad

Serves 4 Starters and mains

Ang 8415



  • 2 big handfuls wild garlic leaves
  • 60g macadamia nuts
  • 2 cloves garlic, crushed
  • juice and zest of ½ lemon
  • 4-5tbsp extra virgin olive oil
  • 450g French beans, topped but not tailed
  • 200g rocket
  • 100g walnut pieces, toasted

For the beetroot

  • 4 medium beetroots, washed and trimmed
  • 2tbsp extra virgin olive oil

For the dressing

  • 90ml extra virgin olive oil
  • 30ml raspberry vinegar
  • ½tsp caster sugar


Combine all the ingredients for the dressing in a screw top jar and shake until combined. Season to taste with salt and sugar.

Preheat the oven to 200°C/400°F/Gas 6. Put the beetroot into a small roasting dish, drizzle over the oil and roast for 1½ hours, until soft. When cool enough to handle, peel and cut into chunks. Toss with the dressing and set aside.

For the pesto, whizz all the ingredients in a food processor to give a lightly textured, glossy paste. Season to taste.

Bring a large pan of salted water to the boil and blanch the beans for 30 seconds. Drain immediately and toss with the pesto.

Divide the rocket between four plates and top with the beetroot. Scatter over the walnuts, arrange the beans over the top and serve.

Ang 8415


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