Light and Creamy Pesto Roast Potato Spinach Salad
Ingredients
- 750g potatoes (baby potatoes, or medium potatoes quartered)
- 1/4 cup + 1 Tbs olive oil
- 1 garlic clove, chopped
- 1/4 cup pine nuts, toasted
- 1 cup baby spinach + 1 cup to serve
- 2 cups basil
- Juice of one lemon
- 2 Tbs nutritional yeast
- 1/4 cup cashew cream
- 2 Tbs cashew parmesan
- Salt and pepper
Cashew parmesan
- 1/2 cup cashews
- 2 Tbs nutritional yeast
- 1/2 tsp salt
- 1/2 tsp olive oil
Cashew cream
- 1 cup raw, unsalted cashews
- 1/2 cup water, divided
- 1 Tbs nutritional yeast
- 1 tsp freshly squeezed lemon juice
- Pinch of salt
Preparation
Preheat oven to 200C.
Toss the potatoes in 1 Tbs olive oil and season.
Place in a roasting pan and roast until golden, about 30 minutes.
In the meantime, make the pesto by blitzing the garlic, pine nuts, spinach, and chopped basil in a food processor to form a smooth paste.
Blitz again, adding the lemon juice gradually, then slowly pour in the oil and set aside.
Wilt the remaining cup of spinach in boiling water, then drain.
Mix the roasted potatoes with the cashew cream, toss in half the pesto (save the rest for later use), and add the wilted spinach.
Scatter with the cashew parmesan and serve warm.
Cashew parmesan
Blend the cashews, nutritional yeast, salt, and olive oil to form a fine crumb-like texture.
Cashew cream
Soak the cashews in boiling water for 30 minutes to an hour until softened.
Drain the cashews.
Add half cup water along with the nutritional yeast, lemon juice, and a pinch of salt.
Blend on high speed until completely smooth, about 3 minutes.
Beetroot shavings
Use a spiraliser to create shavings from beetroot.
Drizzle the shavings with a touch of olive oil, maple syrup, and balsamic vinegar.
Air fry at 200C for 5 minutes until crispy.
