Prawn, pesto & roast potato salad

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

Recipe «Prawn, pesto & roast potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.