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 minutesmins
Cook time: 1 hourhr30 minutesmins
2 servings
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Ingredients
750gnew potatoes
2 -3tbspolive oil
Sea salt flakes
200gpurple sprouting
1bulb fennel cut into slices
1tbspolive oil
For the pesto
3tbsppine nuts toasted
30g/big handful basil
1garlic clove
2tbspnutritional yeast
1/2tspsea salt
Twist black pepper
3tbspextra virgin olive oil
Water to loosen
For the toppings
Handful sugar snap peas sliced diagonally
150gfrozen 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.