Fresh Watercress Pesto Salad with Tenderstem Broccoli
A zesty wholesome salad using an alternative pesto using watercress.
Servings: 4 People
Ingredients
- 80 g Watercress
- Zest & juice from ½ a lemon
- 1 Small garlic clove Minced
- 3 tbsp Olive oil
- Salt & pepper
- 500 g New potatoes Halved
- 200 g Tenderstem broccoli
- 50 g Flaked almonds
Instructions
- Pre-heat the oven to 200C. Par-boil your new potatoes then drain and toss in the lemon zest and 1 tbsp olive oil in a baking tray. Season with salt and pepper then pop in the oven for 20 minutes or until the potatoes are tender and golden around the edges.
- Blend the watercress, lemon juice, garlic and 2 tbsp olive in the food processor. Season with salt and pepper, you might want to add some more lemon juice for an extra zing or olive oil if it’s a little stiff.
- In a small frying pan over a medium heat, toast your flaked almonds, this will only take a couple of minutes before they start to turn brown so keep an eye on them.
- Steam the broccoli then tip your roasted new potatoes onto a large serving dish and place the broccoli over the top. Dress with your watercress pesto and toasted almonds then mix everything together and serve!