Potatoes and Green Beans with Rose Harissa Pesto

All of the cooked components being tossed together with some rocket.

Potatoes and Green Beans with Rose Harissa Pesto

A warming & family friendly, Moroccan inspired Potato dish that's ready in just 40 minutes. Made with healthy plant based ingredients.

5 from 7 votes

Print Pin

Course: Sides and Mains

Cuisine: Moroccan

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 364kcal

Author: Yasmin

Equipment

High Speed Blender (For the Cashew Cream)
Baking Tray
Measuring Cups/Scales
Steamer
Frying pan)

Ingredients

Green Beans and Potatoes with Harissa Pesto

1400 g White Potatoes (we use Maris Piper)
250 g Trimmed Green Beans
250 g Frozen Garden Peas
2 cloves Garlic
1 good handful of Wild Rocket
6 tablespoon Rose Harissa Pesto
2 tablespoon Olive Oil (plus a drizzle for the Garlic)
Salt and Pepper to taste

Garlic Cashew Cream

50 g Raw Cashews
¼ teaspoon Salt
½ teaspoon Garlic Granules
100 ml Cold water

Metric - US Customary

Instructions

Green Beans and Potatoes with Harissa Pesto

Preheat the oven to180°C (160°C Fan)/350°F/Gas Mark 4
Dice the Potatoes into 2cm pieces. Spread evenly on to an oven tray, drizzle over the oil and season with salt & pepper. Either toss the diced potato in the tray to coat evenly, or use a wooden spoon.
1400 g White Potatoes, 2 tablespoon Olive Oil, Salt and Pepper to taste
Place in the oven for 30 minutes.
Cut the trimmed Green Beans into 2 cm lengths and crush the Garlic, set aside.
250 g Trimmed Green Beans, 2 cloves Garlic
Once the Potatoes have been cooking for 20 minutes put the cut Green Beans into a steamer and steam them for 5 minutes.
Whilst the Green Beans are steaming put a frying pan on a medium heat. Add a drizzle of Oil and the crushed Garlic and stir for 30 seconds.
Add the Frozen Peas to the frying pan and continue to stir gently for a couple of minutes, until the peas are no longer frozen.
250 g Frozen Garden Peas
Add the steamed Green Beans and the Rose Harissa Pesto to the frying pan and stir through. Remove from the heat.
6 tablespoon Rose Harissa Pesto
Remove the Potatoes from the oven. Add the potatoes and the Rocket to the frying pan & carefully toss it all together using a wooden spoon.
1 good handful of Wild Rocket

Garlic Cashew Cream

Put the Cashews, Garlic Granules, Salt and water in a high speed blender and blend for approximately 1 minute, or until smooth.
50 g Raw Cashews, ¼ teaspoon Salt, ½ teaspoon Garlic Granules, 100 ml Cold water

To Serve

Put the Harissa Potatoes and Green Beans in a bowl and drizzle with a generous amount of Garlic Cashew Cream.
Enjoy!

Notes

Any left over Cashew Cream can be stored in an airtight container in the fridge for up to 3 days. If your Cashew Cream is too thick then just add a couple of tablespoons water to the mixture and blend on high speed for 5 seconds to mix through. This can be repeated until desired consistency is reached. If your Cashew Cream is too thin then just add 5-10 more Raw Cashew nuts to the mixture and blend on high speed for another 20 seconds.

Nutrition