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Chargrilled Broccoli, Potato and Pesto Salad

October 1, 2018 By All That I'm Eating 11 Comments

It was one of those evenings. You know the ones, where you look in the fridge expecting a sudden moment of inspiration and the fridge just stares blankly back. I’d put something down on the meal plan but for one reason or another didn’t manage to cook it; sometimes I forget to buy an ingredient or I use it all in another meal forgetting to save any for later in the week. My potato, chargrilled broccoli and pesto salad came out of seemingly nowhere. This meal’s saviour turned out to be a little pot of pesto; it transformed a sorry looking collection of vegetables into a rather tasty meal.

chargrilled broccoli, potato and pesto salad

ingredients

You will need (for two):

  • 2 large handfuls new potatoes
  • 1 small head broccoli
  • Small handful green beans, sliced diagonally
  • 3-4 tbsp pesto (fresh from a deli or homemade if you like). You could use a vegan pesto to make the meal vegan
  • Small handful pine nuts
  • 2 handfuls washed rocket

method

Start by scrubbing the potatoes and then chopping them into halves or quarters depending on their size and how you like them. Leaving them a little larger just means they will take a little longer to cook. Put the potatoes into a pan of cold salted water and bring the pan to a boil, then reduce to a simmer. Simmer until cooked through.

Chop the broccoli into small florets and pop them in a steamer over the potatoes for 1-2 minutes until bright green but still crunchy.

Get a griddle pan onto a medium/high heat and tip the broccoli in. Keep the broccoli moving occasionally but allow it to get chargrilled at the same time.

Re-use the same steamer and pop the green beans above the potatoes for the last few minutes of the potato cooking time.

Drain the potatoes and green beans and put to one side.

Put a small frying pan onto a medium heat and add the pine nuts, moving them round the pan often until they are toasted.

Mix the broccoli and pesto into the potatoes and beans and then serve up with the rocket and top with the pine nuts.

potato and pesto salad with chargrilled broccoli

The chargrilled broccoli adds such a great flavour to this salad, if I was having a barbecue I’d definitely try the broccoli on there before mixing into the salad. This is a really hearty and filling dish and would be a great side but I enjoyed it just on its own. A few halved cherry tomatoes, some leftover chicken or salmon would be delicious additions and would probably leave you enough for lunch leftovers the next day.

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Filed Under: Autumn, Basil, Broccoli, Budget Meals, Dinner, Green Beans, Herbs, Lunch, October, Potatoes, Quick Recipes, Recipes By Month, Salad, Seasons, Vegan, Vegetables, Vegetarian Tagged With: broccoli, recipe, vegetarian

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Comments

  1. Ron says

    October 1, 2018 at 12:43

    From the looks of that dish your fridge inspired you just fine. Looks and sounds delicious.

    Reply
  2. Claire says

    October 1, 2018 at 13:53

    I’m rarely off-plan but definitely know those nights where things just aren’t going to happen, or I have to deliberately plan in a blank. Yeah, I have homemade wild garlic pesto and a few other “treasures” in the freezer halfway to being meals, but even they require some planning. I keep the single serve sacla fiery chilli duos in the cupboard for these sort of nights in particular!

    Reply
  3. angiesrecipes says

    October 1, 2018 at 14:45

    It looks so delish! I had a huge portion of broccoli today too, but yours looks sooooooooooo much better and tastier.

    Reply
  4. Laura says

    October 1, 2018 at 16:54

    What a lovely and appetizing dish, Caroline! You did very well straying from the plan. I almost never have a plan, for what it’s worth. I love the addition of pesto- it totally brings it together and makes the whole dish special!

    Reply
  5. Delightful Repast says

    October 3, 2018 at 12:07

    Caroline, looks delicious. Sometimes the combinations we can come up with in situations like this turn out wonderfully well!

    Reply
  6. John / Kitchen Riffs says

    October 3, 2018 at 13:59

    I think your refrigerator has better stuff in it than mine does. 🙂 This looks really good — inspired dish. Thanks!

    Reply
  7. grace says

    October 3, 2018 at 18:11

    your non-plan is much better than many of my planned dishes! yum!

    Reply
  8. Tandy | Lavender and Lime says

    October 4, 2018 at 07:19

    I love how versatile pesto is, and how it can ‘save’ a dish 🙂

    Reply
  9. The-FoodTrotter says

    October 4, 2018 at 09:58

    I love how you transform super simple ingredients into really appetizing recipe 🙂

    Reply
  10. 2pots2cook says

    October 4, 2018 at 16:40

    Perfect office lunch !

    Reply
  11. David says

    October 5, 2018 at 15:25

    I think I would love the chargrilled broccoli just by itself!

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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