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 – all 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 fatbreads, good olive oil, olives and being me I’d probably add some hummus to the mix.

Why I love roast veg salads; 

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

Swaps and tips

Other delicious roast veg combinations – aubergine, red peppers and roast tomatoes.

The crispy potatoes are so good but they can be swapped for roast cubed sweet potato.

Swap out the basil for more of a classic pea and mint option.

Other ways to use the pea pesto;

On toast – on its own or layer up the flavours. I like; a combination of cashew cheese and the pea pesto, or with some dukka sprinkled on top

Perfect speedy pasta sauce

Dollop onto jacket potatoes

Other recipes you might like; 

Gram flour crepes with Braised peas, Asparagus and Little Gem
Crispy Coconut Cauliflower with Minty Peas & Pita
Roast Cauliflower, Courgette, Wild Garlic Pesto and Butter Bean Salad

I absolutely LOVE seeing your gorgeous creations on social media so keep tagging me and ill try to best to repost and share @rebelrecipes #rebelrecipes

Sending all the love, Niki xxx

I'd love to know if you made this recipe.

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Info

 

  4-6 servings
  15 minutes preparation time
  40 minutes cook time

Ingredients

For the roast veg; 
  • 1 fennel sliced
  • 1 tbsp olive oil 
  • Pinch sea salt flakes 
  • 750g 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. 
 
Pea pesto; 
  • 3 tbsp pine nuts toasted 
  • 500g 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 

Directions

To roast the veg; 
  1. Pre heat your oven to 180c 
  2. Add the fennel to a roasting tray then toss in olive oil and salt. Roast for aprox 35-40 minutes until tender.
  3. Add the potatoes to a roasting tray (I cut some of the larger ones in half) then tosd to coat them on olive oil and salt. Roast for aprox 50- 60 minutes until crispy on the outside.
 
To griddle the courgette; 
  1. 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; 
  1. Add all the ingredients to a food processor or blender and blitz briefly to a chunky mash. 

To serve; 

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

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7 Comments

  1. Jude Delaney on May 29, 2020 at 6:50 am

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

    • Niki on May 29, 2020 at 12:20 pm

      Brilliant, so happy you enjoyed Jude!
      Love
      Niki xxx

  2. Lindsey on May 30, 2020 at 6:00 pm

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

    • Niki on May 31, 2020 at 9:16 am

      Hi Lindsey
      Thats brilliant and thank you so much!
      Much love
      Niki xxx

  3. Julie on May 31, 2020 at 9:21 pm

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

    • Niki on June 1, 2020 at 8:49 am

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

  4. […] dip options;  pea & mint, red pepper, baba […]

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Recipe Tags: courgette peas pesto potatoes

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