A salad of disconcerting simplicity and yet so tasty. Green and white on the plate, a hymn to spring.

For the first time, you can find this recipe on video on our IGTV Instagram account by clicking on the following link:

We chose to present this salad in one of our Fruit Bowl Coral Flower


  • 1/2 nice cauliflower
  • 1 broccoli
  • 1 jar of butter beans
  • 1 zucchini
  • Olive oil
  • Chili and salt
  • 1 lemon
  • A good handful of hazelnuts
For the Pesto:
  • A nice bunch of basil
  • 3 cloves of garlic
  • Pine nuts
  • Parmesan cheese
  • Chilli or pepper
  • Olive oil

Preparation of the vegetables:

  • Preheat your oven to 180°C on grill
  • Rinse the zucchini well, cut off the ends, peel strips around the edge of the zucchini, so that the green and white parts alternate
  • Cut it in half, then cut slices not too thick, but not too thin to keep some crunch to it.
  • Take the broccoli and cut the florets.
  • Cut off the base of the cauliflower, remove the leaves and put it in small florets of more or less the same size.
  • Put everything in a bowl, sprinkle with a good dose of olive oil, a good pinch of salt and chilli.
  • Mix everything by hand so that each piece is evenly coated.
  • On a baking sheet covered with parchment paper, place your vegetables and spread them out so that they are evenly cooked.
  • Place in the oven for 15 to 20 minutes, until everything is roasted well.

Preparation of the pesto :

  • In a blender, put :
    • Two cloves of garlic, the bunch of basil, the pine nuts, the parmesan. 
    • A good dose of olive oil and a little lemon juice
  • Blend until you have the right consistency, and adjust to taste.

  • Take the vegetables out of the oven and put them back in a bowl.
  • Rinse the white beans well
  • Take a handful of hazelnuts, and crush them coarsely with a knife.
  • Mix the pesto with the white beans, then with the roasted vegetables and a little lemon juice.

Présentation :

  • Assemblez toutes vos préparations dans un grand plat de service rond.
  • Saupoudrez vos noisettes concassées sur la préparation.
  • Déposez des lamelles de basilic préalablement hachées et des copeaux de parmesan dessus.

Et voilà ! Il ne vous reste plus qu’à déguster !

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