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Griddled courgette, crispy roast potatoes, fennel and pea pesto salad
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5 from 2 votes

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!
Course Lunch, Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Courgette, Fennel, Peas, Plant-based, Potatoes, Vegan
Prep Time 15 minutes
Cook Time 40 minutes
Author Niki Webster

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.

Notes

4-6 servings