Recipe: Green goddess potato salad

Turn your salad into a nutrient-dense powerhouse. Photo / Fresh Media

If you can track down some fresh watercress for this salad, its tangy, peppery flavour is a lovely balance to the roast potatoes. Watercress is full of vitamins and minerals and, combined with some radish sprouts or other microgreens, turns this salad into a nutrient-dense powerhouse.

Green goddess potato salad

Serves 4

Ingredients

400g baby potatoes, chopped into halves or quartered if very large

1 Tbsp extra virgin olive oil

50g butter, melted

½ cup pesto

2 handfuls of watercress or salad leaves of choice

1 handful of spicy radish sprouts or sprouts of choice

1 spring onion, sliced thinly on an angle

½ cup basil leaves

Flaky salt and cracked black pepper to taste

Method

1. Preheat the oven to 180C and line an oven tray with baking paper.
2. Spread potatoes over the tray and drizzle with olive oil. Cook for 25–35 minutes, until golden, tossing halfway through.
3. Remove the potatoes from the oven and tip into a large mixing bowl. Add the butter, pesto, and salad leaves, tossing to combine. Season to taste with some flaky salt and cracked black pepper.
4. Turn the salad out on to a serving platter and sprinkle sprouts, basil and spring onion over the top. Serve warm.

– fresh.co.nz