Griddled Courgette, Crispy Roast Potatoes, Fennel, and Pea Pesto Salad

This fresh and spring like roast veg salad is super tasty and uses seasonal veg – griddled courgette and roast fennel and the crispiest roast potatoes. Delicious!
Griddled courgette, crispy roast potatoes, fennel and pea pesto salad

I served the vegetables and potatoes on a bed of amazing pea pesto – it’s simple but really delicious, healthy and a gorgeous vibrant green.

I know I’ve been posting lots of fennel recipes recently, but I love it’s peppery flavour and when roasted and caramelised it’s just fantastic added to salad, risottos, pastas, etc.

You can serve this warm or cold/room temperature – I think both work really well.

This dish is pretty substantial, so it’s great on its own or with some flatbreads, good olive oil, olives and being me, I’d probably add some hummus to the mix.

You might have noticed that I pack a lot of my salads with roast veg, and I lean towards warm salads rather than leafy greens. As much as I like them and think about creating something leaf based – suddenly I find the roast veg has snuck in!

Swaps and tips; other delicious roast veg combinations – aubergine, red peppers and roast tomatoes, the crispy potatoes are so good, and they can be swapped for roast cubed sweet potato, swap out the basil for more of a classic pea and mint option.

Enjoy, love Niki xx

The Recipe

Griddled courgette, crispy roast potatoes, fennel and pea pesto salad

Griddled Courgette, Crispy Roast Potatoes, Fennel and Pea Pesto Salad

This fresh and spring like roast veg salad is super tasty and uses seasonal veg–griddled courgette and roast fennel and the crispiest roast potatoes. Delicious!
Prep time: 15 minutes
Cook time: 40 minutes
4-6 servings
5 from 2 votes

Ingredients

For the roast veg

  • 1 fennel sliced
  • 1 tbsp olive oil
  • Pinch sea salt flakes
  • 750 g organic new potatoes
  • 2 tbsp olive oil
  • 1 tsp sea salt flakes

For the courgettes

  • 3 small or 2 large courgettes sliced into strips
  • 2 tbsp olive oil
  • Sea salt

For the pea pesto

  • 3 tbsp pine nuts toasted
  • 500 g peas defrosted by running them under a hot tap
  • 3 tbsp extra virgin olive oil
  • 2 big handfuls basil
  • Juice 1 lemon
  • 3 tbsp nutritional yeast
  • 1 clove garlic peeled
  • 1 tsp sea salt flakes

Toppings–optional

  • Fresh herbs
  • Dukka or gomashio

Instructions

To roast the veg

  • Pre heat your oven to 180c
  • Add the fennel to a roasting tray, then toss in olive oil and salt. Roast for approx 35-40 minutes until tender.
  • Add the potatoes to a roasting tray (I cut some of the larger ones in half) then toss to coat them on olive oil and salt. Roast for approx 50- 60 minutes until crispy on the outside.

To griddle the courgette

  • Add the courgettes to a large griddle pan with a little oil. Turn frequently until cooked through and slightly charred. Season and set aside.

To make the pea pesto

  • Add all the ingredients to a food processor or blender and blitz briefly to a chunky mash.

To serve

  • Add a layer for pea pesto to a serving plate, pile on the roast veggies! Add any additional toppings.
Print Recipe

I'd love to hear your comments…

  • Julie
    5 years ago Reply

    This looks a delicious recipe. What is nutritional yeast? Can I just leave it out or substitute something else

    • Niki
      5 years ago Reply

      Hi Julie
      Its de-actived yeast – gives a cheesy flavour.
      If you can’t get any – just leave it out.
      Love
      Niki xxx

  • Lindsey
    5 years ago Reply

    5 stars
    Made this and it was incredible, also have your book which is a total joy and endlessly inspiring.

  • Jude Delaney
    5 years ago Reply

    5 stars
    We had this last night, it was absolutely delicious, thank you Niki x

Let me know what you think below…

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