POTATO, GREEN BEANS, FENNEL PESTO, PARMESAN
SERVES 4 AS A SIDE
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.