Red Pepper Pesto & Crushed Potato Salad for Beef Roast

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These BONA Food for Fun & Funds recipes are easy to make and are the perfect complement to a beef roast.

Red Pepper Pesto

Makes about 250ml Prep Time 50 minutes Cooking Time 20 minutes Easy

  • 2 large red peppers, halved
  • olive oil, for drizzling
  • 2 garlic cloves, crushed
  • handful basil leaves, finely chopped
  • 2.5ml crushed chilli flakes
  • squeeze lemon juice, to taste
  1. Preheat the oven to 200°C. Remove the seeds and membranes from the peppers and pack them in a single layer, skin side up, on a baking tray. Drizzle with oil and roast for about 20 minutes until the skins start to char.
  2. Place the peppers in a bowl and cover with plastic wrap. Set aside for 15 minutes. Peel the skins off and discard.
  3. Blitz the pepper flesh, garlic, basil, chilli flakes and lemon juice until fine. Season to taste. Place in a sieve for 30 minutes to drain out any liquid.

Crushed Potato Salad

Serves 6-8 Prep Time 10 minutes Cooking Time 50 minute Easy

  • 1kg baby potatoes, cooked
  • olive oil, for drizzling
  • 250ml gherkins, finely chopped
  • 1 small red onion, finely chopped
  • 200g cherry tomatoes, halved
  1. Cook the potatoes in salted boiling water for about 20 minutes until soft. Drain under cold running water to cool.
  2. Preheat the oven to 200°C. Scatter the potatoes over a roasting tray and crush with your hand palm. Drizzle with oil and season to taste. Roast for about 30 minutes until crisp.
  3. Pack the potatoes in a serving dish and scatter with gherkins, onion and tomatoes.

Serve with creamy mustard sauce, honey mustard sauce or mayonnaise.

Feature: Margie Els-Burger Assisted by Nomvuselelo Mncube Photos: Dylan Swart