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Roasted Potatoes Salad with Pesto

This wonderful salad can be eaten hot or at room temperature or chilled This recipe is from FoodFood TV channel

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Roasted Potatoes Salad with Pesto

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Main Ingredients Potatoes, Sea salt
Cuisine Fusion
Course Salads
Prep Time 16-20 minutes
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Roasted Potatoes Salad with Pesto

  • 4 medium Potatoes scrubbed well and cut into big cubes without peeli
  • to taste Sea salt
  • 2 teaspoons Black peppercorns crushed
  • 1 teaspoon Cumin seeds
  • 2 tablespoons Olive oil
  • 1 Medium red capsicum cut into very thin strips
  • For Pesto
  • 15-20 Rocket leaves
  • 1 cup Fresh basil leaves
  • 2 tablespoons Roasted pumpkin seeds
  • 2-3 Garlic cloves
  • to taste Salt
  • 4 tablespoons Olive oil
  • 1/4 cup Parmesan cheese
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Method

  1. Preheat oven to 180º C.
  2. Put potatoes in a cake tin. Add sea salt, crushed peppercorns, cumin seeds and olive oil in a cake tin and mix well.
  3. Put the cake tin in the preheated oven and bake for 40-45 minutes.
  4. To make pesto, put rocket leaves, basil leaves, pumpkin seeds, garlic cloves, salt and 2 tbsps olive oil in a blender jar and blend. Add Parmesan cheese and remaining olive oil and continue to blend to a coarse paste.
  5. Remove the cake tin from the oven, transfer the roasted potatoes into a bowl, add 2 tbsps pesto and mix lightly. Add red capsicum strips and mix well.
  6. Transfer the mixture on a serving platter and serve immediately or cool down to room temperature and serve or chill and serve.

Nutrition Info

Calories 1500
Carbohydrates 22.3
Protein 100.9
Fat 111.9
Other Fiber Niacin- 5.3mg
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