- 25g pumpkin seeds
- 1 lemon
- 1 garlic clove
- A handful of basil, leaves only
- 400g vine tomatoes
- 200g heirloom tomatoes
- 400g tin of haricot beans
- Sea salt
- 2 tbsp olive oil
- 2 tbsp cold water
- Freshly ground pepper
- Frying pan
- Food processor
- 1.
Warm a frying pan on a medium heat for a few mins. When warm, add the pumpkin seeds with a pinch of salt and toast for 3-4 mins, shaking the pan, till they start to pop and darken slightly. Tip into a small food processor (see our tip below if you don’t have food processor).
- 2.
Zest the lemon into the processor and squeeze in the juice from 1 half. Peel and grate in the garlic. Roughly tear half the basil leaves and add those too. Drizzle in 2 tbsp olive oil and 2 tbsp cold water. Add a little salt and pepper.
- 3.
Pulse a few times till you have a chunky paste. Taste add a little more salt, pepper or lemon juice as needed. Set to one side.
- 4.
Slice the large vine tomatoes into 6-8 wedges each. Halve the heirloom tomatoes. Pop them into a large bowl. Drain and rinse the haricot beans and add to the bowl with the tomatoes.
- 5.
Pour in the pesto dressing. Tear in the remaining basil leaves and gently toss everything together. Taste and add more salt, pepper or lemon juice if needed . Divide the salad between a couple of plates and serve.
- Tip
Gadget-free cooking
No food processor? Keep things simple by keeping the toasted pumpkin seeds whole and adding them and all the torn basil leaves to the bowl with the haricot beans and tomatoes. Whisk the lemon zest and juice, olive oil, grated garlic and seasoning together to make a dressing then add to the bowl as above.
