Description
A vibrant British Spring Salad featuring Jersey royal potatoes, wild garlic pesto, and fresh spring greens that come together for a delightful and textural meal.
Ingredients
Scale
- 500g Jersey royal potatoes
- 150g Frozen broad beans
- 150g Frozen garden peas
- 250g Asparagus
- 75g Wild garlic leaves
- A small handful basil leaves
- 150ml Olive oil
- 20g Pine nuts
- 1 tsp Capers
- 10g grated Pecorino
- Handful of pea shoots
- Cracked black pepper
- Pinch of Maldon Salt
Instructions
- Prepare the wild garlic pesto by blending the pesto ingredients in a food processor until you reach your desired consistency.
- Set the pesto aside covered to prevent oxidation.
- Cook the Jersey royal potatoes in boiling water for 10 minutes until tender.
- Blanch the asparagus, peas, and broad beans in boiling water for 1 minute until just tender, then drain.
- Toss the hot potatoes in 2/3 of the wild garlic pesto to combine flavors.
- Arrange the warm pesto potatoes on a serving platter and top with the blanched vegetables.
- Drizzle the remaining pesto over the salad and garnish with pea shoots, cracked black pepper, and Maldon salt before serving.
Notes
Pair this salad with roasted chicken or crusty bread for a complete meal. Adjust seasonings to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling and Blanching
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 10mg