Warm Meaty Potato Salad
Ingredients
- One pound mini potatoes
- 1 cup walnut tofu meat
- 1 cup frozen peas
- 4 cups baby spinach
- 1/2 cup dill pesto
- 3 tbsp extra virgin olive oil
- Fresh dill
- 1/2 cup micro greens
- 1/2 tsp chili flakes
- Maldon sea salt and cracked pepper
Preparation
Preheat oven to 400 degrees Fahrenheit.
Parboil the potatoes in salted water until just fork tender.
Place a strainer above the potatoes and put peas in to steam.
Drain potatoes and place on baking sheet.
Set peas aside while potatoes are baking.
Drizzle potatoes with olive oil and season with salt and pepper.
Place in preheated oven for 25 minutes, shaking halfway.
Preheat a pan and drizzle with olive oil and chili flakes.
Add in tofu meat, roasted potatoes, pesto, and spinach, then toss to combine and cook until spinach just starts to soften.
Toss everything in a bowl, add peas, micro greens, and taste for seasoning.
