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🥗 Crispy Rosemary Potatoes, Creamy Bean Paste, and Fresh Caprese Salad

445 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• rosemary, fresh 10 g
• canned white beans 425 g
• garlic cloves 1 pc.
• organic limes 1 pc.
• pine nuts 25 g
• salt 1 tbsp
• olive oil 5 tbsp
• pepper, black ground pinch
• green beans 400 g
• cherry tomatoes 250 g
• mozzarella 250 g
• balsamic vinegar, light 1 tsp
• sugar pinch
• butter 1 tbsp
• basil, fresh 10 g

Instructions

1. 1. Preheat the oven to 220 degrees Celsius (convection mode).
2. 2. Wash the potatoes thoroughly and cut them lengthwise into quarters.
3. 3. Wash the rosemary and shake off excess water.
4. 4. Strip the fine needles from the rosemary stems and chop them finely.
5. 5. Drain the white beans and rinse them thoroughly.
6. 6. Peel the garlic.
7. 7. Wash the lime, cut it in half, and squeeze out the juice.
8. 8. Chop the pine nuts finely.
9. 9. Place the potatoes in a bowl.
10. 10. Add the chopped rosemary, salt, and 2 tablespoons of olive oil.
11. 11. Mix everything well so the potatoes are evenly coated.
12. 12. Place the potatoes on a baking sheet with the cut side facing down.
13. 13. Bake the potatoes in the oven for about 25 minutes.
14. 14. Clean the bowl you used to mix the potatoes.
15. 15. Bring about 2 liters of salted water to a boil in a pot.
16. 16. Place the beans, garlic, 2 tablespoons of lime juice, and 2 tablespoons of olive oil into a tall container.
17. 17. Blend the mixture until smooth.
18. 18. Season the bean paste with salt and pepper to taste.
19. 19. Wash the green beans and trim the ends.
20. 20. Boil the green beans in the salted water for about 8 minutes.
21. 21. Wash the tomatoes and pat them dry.
22. 22. Cut the tomatoes in half.
23. 23. Drain the mozzarella and pat it dry.
24. 24. Tear the mozzarella into small pieces.
25. 25. Place the mozzarella pieces and tomatoes in a bowl.
26. 26. Mix the vegetables with 1 tablespoon of olive oil and 1 teaspoon of balsamic vinegar.
27. 27. Season the salad with salt, pepper, and a pinch of sugar.
28. 28. Drain the green beans.
29. 29. Heat a frying pan over medium heat.
30. 30. Toast the pine nuts with a little butter for about 2 minutes until golden brown, stirring constantly.
31. 31. Add the green beans to the pan and toss them briefly.
32. 32. Deglaze the beans with 1 teaspoon of lime juice.
33. 33. Season the beans with salt.
34. 34. Wash the basil and shake off excess water.
35. 35. Strip the basil leaves from the stems.
36. 36. Reserve some leaves for decoration.
37. 37. Mix the remaining basil into the tomato and mozzarella salad.
38. 38. Plate the green beans, rosemary potatoes, and salad.
39. 39. Serve the bean paste on the side.
40. 40. Enjoy your meal!

Nutrition per serving

• kcal: 445
• Protein: 12 g · Fett/Fat: 24 g · Carbs: 46 g