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Potato & Rocket Salad with Almond Pesto Dressing


2 kg new potatoes

2 bunches asparagus spears, trimmed & cut into thirds

2 cup peas, freshly podded or frozen

4 cups rocket


1 cup raw almonds

Juice of a lemon

1 ½ tsp sea salt

2 cups basil leaves (reserve smallest leaves for garnish)

1 small clove garlic, crushed

1/3 cup nutritional yeast

Freshly ground black pepper

1 1/4 cups water

Bring a large saucepan of salted water to the boil. Add the potatoes and cook until fork-tender. Drain and refresh.

Refill the saucepan and bring it to the boil again. Add the asparagus and peas and simmer for 1-2 minutes or until bright green and tender. Drain and refresh under cold water.

Cut the cooled potatoes into quarters lengthwise and place into a large mixing bowl. Add the asparagus and peas and toss gently.

Add the rocket and combine gently, being careful not to break up the potato.

Now, make the dressing. Place all ingredients in a high-speed blender and blend until smooth. Taste and adjust flavours, adding more lemon, salt or pepper if needed.

Turn out on to serving plate and drizzle with dressing. Serve at once.


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