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


Pea & Mint Pesto

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


1. Pre-heat Oven
Preheat oven to 220°C (200°C fan-forced).

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.

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.

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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