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.
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.
Notes
2 servings