A fresh and filling salad that makes the perfect side for any meal.
The quantities provided above are averages only.
2 unit(s)
Tomato
40 grams
Salad Leaves
30 grams
Green Pesto
2 sachet(s)
Balsamic Glaze
500 grams
Baby Potatoes
240 grams
Irish Beef Mince
2 unit(s)
Grated Italian Style Hard Cheese
110 grams
Creme Fraiche
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.
Meanwhile, roughly chop the tomatoes.
Place a pan over medium-high heat (no oil).
Once the pan is hot, fry the beef mince until browned, 1-2 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. Add the tomatoes and fry for another 3-4 mins. Pop in the pesto, creme fraiche and half the balsamic glaze and simmer for 4-5 mins . IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Once the sauce in the pan has thickened, season to taste with salt, pepper and sugar.
Spoon into an appropriately-sized oven dish, top with the roast potatoes and sprinkle over the cheese.
Bake on the top shelf of the oven until the cheese has melted and is golden, 8-10 mins.
Just before serving toss the salad leaves with the remianing balsamic glaze and a drizzle of oil. Season to taste with salt and pepper.
Dish up spoonfuls of pesto beef hash into bowls. Serve the salad by the side.