delicious - - GUEST CHEF -


1 fen­nel, halved, fronds re­served 270ml light olive oil 2 medium Dutch cream pota­toes,

cut into 1.5cm-thick wedges 250g green beans, trimmed 1 bunch basil, leaves picked,

plus ex­tra leaves to serve 1 gar­lic clove, chopped 1/ 3 cup (50g) pine nuts, roasted 30g al­monds, roasted 200g coarsely grated parme­san,

plus ex­tra finely grated to serve

Pre­heat oven to 220°C. Grease a bak­ing tray and line with bak­ing pa­per.

Rub fen­nel with 1 tbs oil, place cut-side down on pre­pared tray and roast for 30 min­utes or un­til golden and ten­der.

Mean­while, place pota­toes and 1 tbs salt flakes in a saucepan, cover with cold wa­ter and place over high heat. Bring to the boil, re­duce to a sim­mer and cook for 12 min­utes or un­til ten­der. Drain.

Blanch green beans in a saucepan of boil­ing wa­ter for 2 min­utes or un­til ten­der, then drain and re­fresh in iced wa­ter.

To make the pesto, place three-quar­ters re­served fen­nel fronds, basil, gar­lic, pine nuts, al­monds and coarsely grated parme­san in a food pro­ces­sor and whiz un­til well com­bined. With the mo­tor run­ning, grad­u­ally add re­main­ing 1 cup (250ml) oil.

Slice the fen­nel into thick wedges and place on a serv­ing plat­ter. Re­serve 1 tbs pesto and toss potato and beans in a bowl with re­main­ing pesto un­til com­bined. Top fen­nel with potato mix­ture, and scat­ter with ex­tra basil and parme­san and re­main­ing fen­nel fronds. Driz­zle with the re­served pesto to serve.

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