Pea & Mint Pesto Spud Lite Salad



    • 750g Bag Baby Spud Lite potatoes, quartered
    • 1 Tbsp olive oil
    • 125g Smoky bacon, diced
    • 1/3 Cup Greek style yogurt
    • 1/2 Cup Frozen peas, blanched
    • 50g Goats feta, crumbled
    • 1/4 Cup Mint leaves, roughly chopped
    • 1/4 Cup Smoked almonds, roughly chopped
    • Salt and freshly ground black pepper


    • 1 Clove garlic, roughly chopped
    • 1 Cup frozen peas, blanched
    • 1/4 Cup chopped mint leaves
    • 2 Tbsp lemon juice
    • 1/2 Tsp lemon zest
    • 1/2 Cup smoked almonds, roughly chopped
    • 1/2 Cup parmesan, grated
    • 1/4 Cup extra virgin olive oil
    • Salt flakes


Step 1 – Pre-heat Oven

Preheat oven to 220°C (200°C fan-forced).

Step 2 – Make Pea and Mint Pesto


For the pesto, place garlic, peas, mint, juice, zest, almonds and parmesan together in a food processor and blitz to a fine crumb.

While the food processor is going, carefully and slowly add the olive oil until the pesto is a smooth and a consistency to your liking. Set aside until required.

Step 3 – Cook baby Spud Lite

Place potatoes, olive oil, salt and pepper together in a roasting pan, tossing until well coated. Place pan in preheated oven and cook for 25 minutes or until golden. Remove from heat and allow to cool sightly. 

Place bacon in a small non-stick frying pan over a medium heat. Cook for 5 minutes or until crispy.

Step 4 – Serve!

To serve, combine Greek yogurt and 3/4 cup pesto together in a small mixing bowl, stirring to combine. Add this to the warm potatoes, tossing until well coated. Place in a serving bowl and sprinkle over crispy bacon, peas, feta and mint leaves and season with salt and pepper.




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