Spring Salad with New Potato hassel backs and Charred Purple Sprouting Broccoli, Fennel & Pesto

Name: Spring Salad with New Potato hassel backs and Charred Purple Sprouting Broccoli, Fennel & Pesto
Cuisine: European, British, Mediterranean
Ingredients: 750g new potatoes; 2 -3 tbsp olive oil; Sea salt flakes; 200g purple sprouting; 1 bulb fennel cut into slices; 1 tbsp olive oil; For the pesto;; 3 tbsp pine nuts toasted; 30g /big handful basil; 1 garlic clove; 2 tbsp nutritional yeast; 1/2 tsp sea Salt; Twist black pepper; 3 tbsp extra virgin olive oil; Water to loosen; Toppings;; Handful sugar snap peas sliced diagonally; 150g frozen peas defrosted by running them under hot water; Handful pea shoots; Handful Basil; Extra virgin olive oil; Sea salt

Instructions

Do you love hasselback potatoes? I do, the crispy outside, fluffy inside with a big sprinkle of sea salt flakes. MmmAnd what's better than hasselback potatoes? - When they're combined with charred seasonal purple spouting broccoli, fennel, creamy basil pesto and fresh sugar snaps and peas. A match made in heaven. This gorgeous warm seasonal salad celebrates lovely seasonal produce. It's substantial enough to eat on its own but I love it with some fresh and chewy sourdough. Enjoy xxx

Updated at: Thu, 17 Aug 2023 12:14:41 GMT