Tomato, Bean & Potato Salad with Gremolata
Simple to make, stunning to look at and great to eat – what more could you want! Gremolata is an aromatic mixture of zesty lemon, pungent garlic and flavourful flat-leaf parsley. Serve this salad warm or cold, with plenty of crusty bread to mop up all those tasty juices.
Cook the potatoes in a large pan of lightly salted boiling water for 10-12 minutes or until just tender. Add the runner beans and cook for a further 2 minutes. Then drain and rinse under cold running water.
Toss the potatoes and beans with the mixed tomatoes which are quartered, halved and cut into wedges, salad onions and spinach and season to taste.
For the gremolata, use a vegetable peeler to pare thin strips of rind from the lemon. Carefully remove as much white pith as possible. Finely chop the lemon rind and toss with the garlic and parsley. Season and set aside. Squeeze the juice from the lemon and whizz in a food processor with the peeled tomatoes and pesto for 10-15 seconds. Pour over the potato mixture and toss through. Scatter over the gremolata to serve.
- 450g small new potatoes, scrubbed
- 200g runner beans, cut diagonally into slices
- 675g ripe mixed tomatoes (plum tomatoes - quartered, cherry tomatoes - halved, beefsteak tomatoes - wedges)
- 4 spring onions, thinly sliced
- 200g baby spinach leaves
- 2 ripe tomatoes, peeled and seeded
- 1 tablespoon pesto sauce
- salt & freshly ground black pepper
- For the Gremolata
- 1 small lemon
- 2 fat garlic cloves, finely chopped
- 50 g flat leaf parsley, roughly torn