
By dominic darcy
Spring Salad with New Potato hassel backs and Charred Purple Sprouting Broccoli, Fennel & Pesto
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
Nutrition balance score
Great
Glycemic Index
67
Moderate
Glycemic Load
67
High
Nutrition per serving
Calories1026.9 kcal (51%)
Total Fat59.9 g (86%)
Carbs100.1 g (38%)
Sugars12.6 g (14%)
Protein26.9 g (54%)
Sodium1283.3 mg (64%)
Fiber17 g (61%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

750gnew potatoes

2 Tbspolive oil

sea salt flakes

200gpurple sprouting

1 bulbfennel
cut into slices

1 Tbspolive oil

3 Tbsppine nuts
toasted

30gbasil

1garlic clove

2 Tbspnutritional yeast

½ tspsea salt

black pepper
twist

3 Tbspextra virgin olive oil

Water
to loosen

sugar snap peas
sliced diagonally

150gfrozen peas
defrosted by running them under hot water

pea shoots

basil

extra virgin olive oil

sea salt
Instructions
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Notes
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