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Spring Salad with New Potato Hasselbacks and Charred Purple Sprouting Broccoli, Fennel & Pesto

Name: Spring Salad with New Potato Hasselbacks and Charred Purple Sprouting Broccoli, Fennel & Pesto
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 2 servings
Ingredients: 750 g New potatoes; 2-3 tbsp Olive oil; Sea salt flakes; 200 g Purple sprouting; 1 bulb Fennel; 1 tbsp Olive oil; 3 tbsp Pine nuts; 30 g Basil; 1 big handful Basil; 1 Garlic clove; 2 tbsp Nutritional yeast; 1/2 tsp Sea salt; Black pepper; 3 tbsp Extra virgin olive oil; Water; 1 handful Sugar snap peas; 150 g Frozen peas; 1 handful Pea shoots; 1 handful Basil; Extra virgin olive oil; Sea salt

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

20m

Cook

1h 30m

Total

1h 50m

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

20m

Cook

1h 30m

Total

1h 50m

Ingredients

Method

Turn cooking mode on

Step 1

Pre heat the oven 180c.

For

2

M

I

750

g

New potatoes

2-3

tbsp

Olive oil

Sea salt flakes

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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.

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.

Your private notes

Next

Comments

More to explore