VEGAN POTATO SALAD WITH PESTO
Despite having been born in a country where the potato is king, I don’t actually eat spuds very often. I guess it’s because they are such a staple of the ‘meat and two veg’ kind of dinner and I stopped eating meals like that as soon as I moved away from home. Plus, going vegan four years ago evolved the way I eat and think about food even more.
INGREDIENTS
METHOD
VEGAN POTATO SALAD WITH PESTO
INGREDIENTS
- 500 g / 1 lb small new potatoes suitable for roasting (I used Charlotte)
- 10-15 ml / 2-3 tsp olive oil
- 2 tbsp vegan pesto, homemade or shop-bought
- 100 g / 3.5 oz assorted salad leaves
- 100 g / 3.5 oz radishes, chopped into matchsticks
- 50 g / 2 oz baby cress and / or sprouts (I used homegrown radish sprouts)
- juice and zest of 1 lemon (optional)
- salt, to taste
- black pepper, to taste
METHOD
- Scrub your potatoes clean and dry them well in a kitchen towel or allow them to air dry.
- Heat up the oven to 200° C / 390° F fan forced (or otherwise 220° C / 430° F) and line a large baking tray with baking paper. Alternatively, you could also boil or steam your potatoes, which takes approximately 15-20 minutes depending on the size of your potatoes.
- get the full instructions @ lazycatkitchen.com
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