|Source: The Groundnut Cookbook|
|Cooking time: 50 minutes|
This is a very wholesome and attractive salad, with a rich flavour and a nice amount of crunch. You will be left with extra pesto, which can be stored and used as a spread, a sauce or simply to make this salad quickly on another occasion.
Serves 4 (makes 300ml of pesto)
How to make Spinach and Green Bean Salad With Peanut Pesto?
Preheat the oven to 200°C/gas mark 6.
1. Place the peanuts in a tray and bake in the oven for 10 minutes, shaking the tray once after 5 minutes. When the peanuts ore brown and beginning to crack, remove them from the oven and leave to cool.
2. Crush the garlic to a fine paste with a knife or using a mortar and pestle. Wash the spinach, then place half of it in a blender with the salt, crushed garlic. a squeeze of lime juice and half the peanuts. Gradually add the oil little at a time and blend until the mix forms a pesto with a rough, crunchy texture and all the oil has been added. The pesto can be kept in a jar in the fridge for a week.
3. Bring a small pan of water to the boil with a pinch of salt. Prepare a bowl of cold water with ice.
4. Wash, top and tail the green beans, then boil for 2 minutes. Drain the beans and put into the bowl of iced water for 2 minutes, then drain again. With a sharp knife, slice in half lengthways so that the inner beans are revealed. Put to one side.
5. Holding the rest of the spinach in a tight bunch, cut across the leaves to form 5mm wide slices. Start at the top of the spinach leaves and work your way down the stems, discarding the base.
6. In a large bowl, mix the sliced green beans and spinach. Add 2 tablespoons of peanut and spinach pesto and toss well. Roughly chop the remaining peanuts and sprinkle over the salad.