- 4 tbsp spinach pesto recipe
- 1 lbs new baby potatoes cut in half or quartered
- 10 radishes sliced
- 250g/1 cup frozen and thawed green peas or fresh shelled peas
- 4 strips bacon chopped
- 1 tbsp microgreens optional
Cook the potatoes in a large pot until tender but not falling apart, they should be firm. I prefer to cook mine with the skins on. If you are using large potatoes, quarter them after they've been cooked. Let them stream dry and set aside.
Coat the potatoes with the pesto sauce while they are still warm. That will allow for the flavours to blend properly. Put in the refrigerator for the potatoes to cool. Cook the bacon, cool slightly, then chop.
Before serving toss the salad with sliced radishes, peas and chopped bacon, taste and add salt if necessary. Sprinkle with microgreens or chopped herbs.
Calories: 193kcal | Carbohydrates: 20g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 200mg | Potassium: 465mg | Fiber: 4g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 33mg | Calcium: 36mg | Iron: 1mg