The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mozzarella & Pesto Potato Salad with Pickled Onion & Kalamata Olives
A vibrant salad, perfect for spring. Starring golden baby potatoes coated in creamy pesto and roasted to perfection. Toss with crunchy green beans, sweet tomatoes, juicy olives, tangy pickled onion and leafy basil. Tear over creamy mozzarella and finish with an extra drizzle of pesto - to pack in even more flavour!
7 plants
Serving size
Ingredients
- 160g green beans
- 125g mozzarella (Milk)
- 40g mixed salad leaves
- 1 handful of fresh basil
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 110g baby tomatoes
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 1 onion
- 6 baby potatoes
Nutritional Information
Calories: 551
Protein: 19g
Carbs: 36g
Fat: 35g
Ingredients
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 160g green beans (use half)
- 40g mixed salad leaves (use half)
- 1 handful of fresh basil (use half)
- 110g baby tomatoes (use half)
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 tbsp thickened aged balsamic vinegar (use half) (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 1 onion (use half)
- 6 baby potatoes
- 125g mozzarella (use half) (Milk)
Nutritional Information
Calories: 666
Protein: 21g
Carbs: 60g
Fat: 36g
Mozzarella & Pesto Potato Salad with Pickled Onion & Kalamata Olives
A vibrant salad, perfect for spring. Starring golden baby potatoes coated in creamy pesto and roasted to perfection. Toss with crunchy green beans, sweet tomatoes, juicy olives, tangy pickled onion and leafy basil. Tear over creamy mozzarella and finish with an extra drizzle of pesto - to pack in even more flavour!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large bowl & a small bowl
Roast the potatoes & pickle the onion
- Halve the potatoes (quarter any larger ones). Thinly slice half the onion, then cut the remaining into 4 wedges
- Place the potatoes onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 10 mins
- In the large bowl, combine half the vinegar with a pinch of salt and pepper, then add the sliced onion and toss to coat. Set aside to pickle
Prep the veg
- Trim and halve the green beans
- After 10 mins, add the onion wedges and green beans to one side of the potato tray and toss with 1 tsp oil, a pinch of salt and pepper
- Toss the potatoes in half the pesto and return to the oven for a further 15-20 mins, until the veg is soft and golden. Allow to cool for a few mins
Finishing touches
- In the small bowl, combine the remaining pesto with 1/2 tbsp olive oil to make a drizzle
- Halve the tomatoes and olives. Pick the basil leaves from the stalks and roughly chop
- When ready, add the roasted veg, olives, tomatoes, basil, remaining vinegar with 1/2 tbsp olive oil to the pickled onion. Season with salt and pepper
- Add the salad leaves and gently mix
Plate up
- Share the salad between bowls. Tear over the mozzarella and finish with the pesto drizzle
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