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
Cut the baby new potatoes into half or quarters until they are equally sized.
Place in a pan of cold water and bring to boil. Simmer for 15 – 20 minutes or until cooked through.
Meanwhile, bring a small pan of water to the boil and add the peas. After 3 minutes, add the trimmed green beans for a further 90 seconds. Drain and refresh in iced water.
Meanwhile, prepare the dressing by mixing together all the ingredients in a small jar.
Drain the potatoes when cooked and mix with half the dressing in a bowl.
Arrange the spinach, cooked and drained green beans and peas, and dressed potatoes on a plate. Add the olives, feta cheese and pour over the remaining dressing and sprinkle over the parsley.