Spud Lite Salad
SERVES: 4 – 6
- 500gr Baby Spud Lite potatoes
- 150gr Baby bocconcini
- 1 Tablespoon olive oil
- Cracked salt and pepper
- 2 ripened roma tomatoes chopped or sliced
- 1 Cup fresh basil leaves
- ½ Baby spinach leaves
- 2 Small garlic cloves
- ¼ Cup pine nuts
- ¾ Cup grated parmesan
- 4 Table spoons of olive oil
Step 1 – Boil Potatoes
Put baby Spud Lite potatoes into a pot and cover with cool water. Place on stove and bring to a boil. Boil for approximately 15 minutes, until soft in the middle. Drain cooked potatoes.
Step 2 – Create Pesto
While the potatoes are boiling create the pesto. Add basil, baby spinach, garlic, pine nuts and parmesan into a food processor. With machine running gradually add in olive oil until well combined.
Now add the warm potatoes (can be cut if preferred) into the large bowl and mix together.
It can be served as a warm salad or placed in the fridge for later.
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Virginia SA 5120
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