Eggplant lasagna -
Roasted Green Bean Salad
Ingredients (for 4 people)
- 400 g green beans (art. 761)
- 250 g sweet potato (art. 73718)
- 180 g sundried tomatoes (art. 9763)
- 100 ml lemon juice
- 15 g lemon zest
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 25 g pine nuts
- Parmesan shavings
- 4 tablespoons pesto

Preparation method

1. Mix the green beans with olive oil, salt and pepper in an oven dish, do the same thing with the sweet potato.
2. Roast them for 12 in a preheated oven at180 ° C
3. Mix the sweet potato with the green beans and pesto and let cool down a little bit.
4. Season with the zeste, lemon juice, balsamic vinaigre
5. Finish with parmesan shavings and roasted pine nuts

(Roasting the green beans brings out their sweetness and adds a depth of flavour to the dish. This warm salad is fresh and is a great side dish to any summer BBQ or as a simple base for chicken or for a light dinner.)


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