Spring Salad with New Potato Hasselbacks and Charred Purple Sprouting Broccoli, Fennel & Pesto

New potato hasselbacks with charred seasonal purple spouting broccoli, fennel, creamy basil pesto and fresh sugar snaps and peas. A match made in heaven.

spring-salad-with-new-potato-hassel-backs-and-charred-purple-sprouting-broccoli-fennel-pesto 1

Do you love hasselback potatoes?

I do, the crispy outside, fluffy inside with a big sprinkle of sea salt flakes. Mmmm.

And what’s better than hasselback potatoes?–When they’re combined with charred seasonal purple spouting broccoli, fennel, creamy basil pesto and fresh sugar snaps and peas. A match made in heaven.

This gorgeous warm seasonal salad celebrates lovely seasonal produce. It’s substantial enough to eat on its own, but I love it with some fresh and chewy sourdough.

Enjoy xxx.

spring-salad-with-new-potato-hassel-backs-and-charred-purple-sprouting-broccoli-fennel-pesto 1a

Spring Salad with New Potato Hasselbacks and Charred Purple Sprouting Broccoli, Fennel & Pesto

New potato hasselbacks with charred seasonal purple spouting broccoli, fennel, creamy basil pesto and fresh sugar snaps and peas. A match made in heaven.
Prep time: 20 minutes
Cook time: 1 hour 30 minutes
2 servings
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Ingredients

  • 750 g new potatoes
  • 2 -3 tbsp olive oil
  • Sea salt flakes
  • 200 g purple sprouting
  • 1 bulb fennel cut into slices
  • 1 tbsp olive oil

For the pesto

  • 3 tbsp pine nuts toasted
  • 30 g /big handful basil
  • 1 garlic clove
  • 2 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • Twist black pepper
  • 3 tbsp extra virgin olive oil
  • Water to loosen

For the toppings

  • Handful sugar snap peas sliced diagonally
  • 150 g frozen peas defrosted by running them under hot water
  • Handful pea shoots
  • Handful Basil
  • Extra virgin olive oil
  • Sea salt

Instructions

To make the hasselback potatoes

  • Pre heat the oven 180c.
  • Carefully slice the potatoes–cut into thin slices across almost right through, but not quite.
  • Now transfer to a large baking tray. Coat in the olive oil and sea salt.
  • Bake for 30 minutes, then remove from the oven and baste in more olive oil and salt.
  • Return to the oven for 30 minutes. Repeat until the potatoes are crispy on the outside and soft on the inside, crispy on the outside.

To char the veg

  • Add the broccoli and fennel to a large frying pan or griddle pan with the oil. Cook on a medium heat, turning frequently until lightly charred and cooked through. Set aside.

To make the pesto

  • Add all the ingredients to your food processor or high-speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.

To serve

  • In a large serving plate, add the potatoes, charred veg, sugar snap peas and peas.
  • Top with dollops of the pesto, pea shoots and basil.
  • Drizzle with extra olive oil and a pinch of sea salt.
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