This spring salad makes the most of Jersey new potatoes which are coming into season now to make a tasty light supper or packed lunch. I’ve boiled these and cooled, before adding to the salad as this increases the amount of resistant starch in the potatoes. Our beneficial bacteria in our gut microbiome love this as it’s a type of fibre which they can digest to make short chain fatty acids which are important metabolites for a range of physiological processes.
Belazu has a range of different pesto flavours and I’ve used the Oak Smoked pesto for this salad although the rose harissa pesto works equally well (and is vegan!)
Ingredients (serves 1)
50g baby spinach leaves, washed
175g baby new potatoes – I like Jersey Royals or Charlotte potatoes
75g green beans, topped and tailed, and halved
75g frozen peas
10 – 12 pitted black olives
25g feta cheese
5g flat leaf parsley, roughly chopped
1 tbsp Belazu pesto – I used Oak Smoked Paprika pesto but Rose Harissa would be tasty
3 tbsp extra virgin olive oil
10ml apple cider or white wine vinegar
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