Spring Pea and Potato Salad
Ingredients
- 400g baby or new potatoes, cut in half
- 1.5 cups frozen peas
- a handful of watercress, rocket or baby spinach
Pesto
- 1 cup carrot top greens
- 1/4 cup pine nuts or cashews or walnuts
- juice of 1/2 lemon
- 1 garlic clove
- a generous glug of extra virgin olive oil
- salt to taste
Preparation
Add the potatoes to a large pan filled with salted water and cook for 25 minutes until soft.
In the meantime, make the pesto by adding all the pesto ingredients to a food processor and blitz until smooth and creamy.
Add the frozen peas to the pan with the potatoes and cook for 1 minute.
Drain and transfer to a mixing bowl.
Pour over the pesto and mix all together.
Serve with the watercress.
