Prawn, pesto & roast potato salad

Cooking Salads Prawn, pesto & roast potato salad

Use your Christmas leftovers to create this delicious prawn, pesto and roast potato salad.

Lables: Egg free Fish free Gluten free Soy free Wheat free
  1. Place the potatoes into a large deep frying pan and spray with oil. Toss to coat. Heat over medium heat, turning occasionally, for about 5 mins or until warmed through.
  2. Process the basil, garlic, pine nuts and parmesan in a food processor until finely chopped. With the motor running, gradually add the oil until well combined. Season with salt.
  3. Combine the potatoes, prawns and tomatoes in a large bowl. Add half the pesto and toss to combine. Add a little more pesto to taste. Serve with remaining pesto, if desired.

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1 bunch basil, leaves picked
2 garlic cloves
1/4 cup pine nuts, toasted
1/4 cup freshly grated parmesan
1/3 cup extra virgin olive oil
About 4 cups leftover roast potatoes
Spray olive oil
450g cooked prawns, peeled, tails on
1 cup semi-dried tomatoes, roughly chopped

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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