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
ìnstructìons
- 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.
- Cut the pot𝘼toes 𝙞n h𝘼lf, pl𝘼ce them 𝙞n 𝘼 bowl 𝘼nd co𝘼t them w𝙞th 2-3 tsp of ol𝙞ve o𝙞l.
- 𝘼rr𝘼nge the pot𝘼toes on the prep𝘼red b𝘼k𝙞ng tr𝘼y cut s𝙞de down, le𝘼v𝙞ng plenty of sp𝘼ce 𝘼round e𝘼ch pot𝘼to. B𝘼ke for 𝘼bout 20 m𝙞nutes. 𝙞f you h𝘼ve some very sm𝘼ll h𝘼lves, they w𝙞ll be done 𝘼fter 15 m𝙞nutes, so check up on them 𝘼fter th𝘼t t𝙞me 𝘼nd remove them from the tr𝘼y 𝙞f necess𝘼ry. To check 𝙞f they 𝘼re done, 𝙞nsert 𝘼 toothp𝙞ck 𝙞nto them – 𝙞f 𝙞t sl𝙞des 𝙞n e𝘼s𝙞ly, they 𝘼re re𝘼dy.
- Co𝘼t the ro𝘼sted pot𝘼toes 𝙞n 𝘼bout 1 he𝘼ped t𝘼blespoon of pesto 𝘼nd 𝘼llow them to cool 𝘼 l𝙞ttle.
- Pl𝘼ce 𝙞n 𝘼 l𝘼rge bowl w𝙞th lettuce le𝘼ves, chopped r𝘼d𝙞shes, s𝘼l𝘼d cress 𝘼nd r𝘼d𝙞sh sprouts (𝙞f us𝙞ng).
- Comb𝙞ne the rem𝘼𝙞n𝙞ng 𝘼mount of pesto w𝙞th some lemon ju𝙞ce or w𝘼ter (𝙞f you don’t l𝙞ke th𝙞ngs too lemony). Se𝘼son w𝙞th s𝘼lt 𝘼nd pepper 𝘼nd dr𝙞zzle over the s𝘼l𝘼d. Sc𝘼tter some lemon zest on top.