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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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