Low Calorie,  Recipes,  Spring,  Winter

French Bean Salad with Lovage Pesto

French Bean Salad

I cook variations of this French Bean Salad at least once a month, but this is by far my favourite recipe. I usually prepare the pesto and the french beans a day or two in advance, to have everything on hand during busy weekdays. In this way, it only takes me a couple of minutes to put together a tasty and healthy dinner. As a variation, you can use the classic mozzarella instead of the baby balls, or even labneh. If you can’t find fresh lovage, just substitute it with fresh basil – it will make a great variation of the classic basil pesto.A light, warm salad of french beans, lovage pesto and mozzarella. Ideal for a quick, healthy lunch or dinner.

A white plate with french bean salad topped with lovage pesto and baby mozzarella balls

A light, warm salad of french beans, lovage pesto and mozzarella. Ideal for a quick, healthy lunch or dinner.

French Bean Salad with Lovage Pesto

Andra Constantinescu
A light, warm salad of french beans, lovage pesto and mozzarella. Ideal for a quick, healthy lunch or dinner.
Course: Lunch, Main Course
Cuisine: Mediterranean
Prep 5 mins
Cook 10 mins
Total 15 mins
Servings: 2

Ingredients

For the salad:

  • 200 g french beans
  • 200 g baby mozzarella balls
  • 1/2 lemon wedges
  • 1 clove garlic sliced
  • 1 tsp rapeseed oil

For the lovage pesto:

  • 20 g lovage leaves
  • 100 g rapeseed oil cold pressed
  • 20 g pumpkin seeds
  • 15 g parmesan grated
  • 2 garlic cloves
  • zest and juice from half of lemon
  • salt

Instructions

  • To make the pesto, put lovage leaves, garlic, parmesan and pumpkin seeds in a food processor and pulse several times until a coarse paste is formed. Add lemon zest and juice as well as the oil and continue processing. Season with salt.
  • The recipe will only asks for a teaspoon of pesto, so you can put the remaining lovage pesto in a jar and store in the fridge for 3-4 days.
  • Blanch the french beans in salted boiling water for 2-3 minutes, then remove into a bowl of ice to preserve the vibrant green colour.
  • To make the salad, gently fry the sliced garlic in a non stick pan drizzled with rapeseed oil. Add the french beans and a teaspoon of pesto and stir until just warm. Transfer the salad to a plate, add the baby mozzarella balls on top and serve immediately.
    Serve with a wedge of lemon on the side. 

Notes

If you can’t find fresh lovage, you can replace it with basil, to make a variation of the classic basil pesto.
The salad can be made in advance for your lunch box, as it stores well in the fridge. 
Special equipment needed for this recipe:

This recipe is part of the Low Calorie Fine Dining project, which I timidly started last year. My aim is to elevate low calorie dinners to a new level, and not only to make them look pretty but also to make them taste super delicious. So please let me know what you think about it. And if you like what you’re seeing, follow the hashtag #lowcalfinedining on Instagram.

To find out more about the Low Calorie Fine Dining project, please read the Low Calorie Fine Dining manifesto here.

For more recipes and foodie inspiration follow me on Instagram at @mintandrosemary.

And if you’re looking for new kitchen tools or gadgets, head over to my Amazon Influencer page for a list of carefully curated tools, utensils and cookery books. Do feel free to drop me a line if you have any questions, or if you’re looking to get a new kitchen tool/utensil/gadget. I’ll be happy to help!

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