Warm salad with broccoli, new potatoes, artichokes & pesto
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Unrated
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
2
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Cuisine
International, Vegetarian
Warm salad with broccoli, new potatoes, artichokes & pesto
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A delicious and healthy warm winter salad of broccoli, roast new potatoes, artichoke, rocket & pesto with a fried or poached egg.
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Ingredients
- 4 potato cut in half, tossed in olive oil and roasted until golden brown, new
- broccoli use tender stem if you prefer or a combo, approx. 2 ½ cups, florets
- 2 artichoke hearts quartered
- rocket leaves, handful
- 2 Tbsp basil pesto or to taste
- 1 egg soft is best, free-range, poached or fried
- 1 ½ Tbsp pumpkin seeds toasted
- salt
- black pepper
- olive oil
Instructions
- Roast your potatoes and steam your broccoli for 3 minutes in a pot of shallow boiling water. Drain and refresh under cold water. Cut the artichokes and get everything ready.
- When you are ready to assemble the salad, poach or fry the egg.
- In the same pot, you cooked the broccoli, heat a splash of olive oil, and add the drained broccoli and artichokes. Add the pesto and very gently toss this through.
- Add the rocket and heat this through with the lid on. Once it’s warm, season it with salt and pepper, give it a gentle toss and assemble your salad.
- Place the warm roasted (and seasoned) new potatoes on the bottom of a bowl and then top with the warmed broccoli and artichokes coated in basil.
- Top with your egg and a sprinkle of toasted pumpkin seeds and eat immediately.
Notes
- Store any leftovers salad in the fridge.
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