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 By Sanjeev Kapoor 08 Feb 2019 in Recipes Course New Update 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 Method Preheat oven to 180ยบ C. Put potatoes in a cake tin. Add sea salt, crushed peppercorns, cumin seeds and olive oil in a cake tin and mix well. Put the cake tin in the preheated oven and bake for 40-45 minutes. 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. 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. 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 #Black peppercorns #Cumin seeds #Fresh basil leaves #Garlic cloves #Olive oil #Potatoes #Salt #Sea salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article