Roasted Potatoes Salad with Pesto

Ingredients 

• 4 medium potatoes, scrubbed well and cut into big cubes without peeling
• Sea salt to taste
• 2 teaspoons crushed black peppercorns 
• 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
• Salt to taste
• 4 tablespoons olive oil
• 1/4 cup parmesan cheese

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