Preparing the Beans and Mushrooms:

• 500 g Green beans
  Rinse the green beans thoroughly under cold running water to wash away any dirt. Trim off the ends and cut the beans in half into about 2-inch (5 cm) pieces. Place them into the tray insert and sprinkle with a little salt.
• 250 g Mushrooms
  Wipe the mushrooms clean using a damp paper towel or a soft brush. Trim off any dry or dirty stem ends, slice the mushrooms into thick pieces, and place them into the Varoma dish.
• 600 g Water, 1 tsp Salt
  Next, pour the water and 1 tsp salt into the mixing bowl, set the Varoma® in place, and steam the veggies for 30 min / Varoma® / Speed 1.
• Once cooked, rinse the green beans and mushrooms under cold water to stop the cooking process and preserve their bright color, then transfer them to a large salad bowl.
• 250 g Cherry tomatoes, 125 g Mini mozzarella balls
  Halve the cherry tomatoes. Cut the mini mozzarella balls in half or quarters, and toss both into the salad bowl with the veggies.
• Drain the liquid from the mixing bowl and get ready to whip up the dressing.
• 1 Handvoll Fresh basil leaves, 2 Garlic cloves
  Pluck the basil leaves from the stems, peel and halve the garlic cloves, and add them to the mixing bowl. Chop for 4 sec / Speed 6.
• 50 g Pesto Rosso (red pesto), 20 g Olive oil, 20 g White balsamic vinegar, Salt and pepper
  Scrape down the sides of the bowl with the spatula. Add the red pesto, olive oil, white balsamic vinegar, salt, and pepper, then blend for 5 sec / Speed 4. Taste and adjust seasoning if needed, then pour over the salad and toss gently to combine.
• Pine nuts, Arugula, Parmesan cheese
  To finish, garnish the salad with the toasted pine nuts, fresh arugula, and a generous sprinkling of Parmesan cheese. Enjoy!