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New potato salad with pea pesto


Serves: 6-8
timePrep time: 25 mins
timeTotal time:
New potato salad with pea pesto
Recipe photograph by Jonathan Buckley

New potato salad with pea pesto


Serves: 6-8
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
245Kcal
Fat
13gr
Saturates
3gr
Carbs
25gr
Sugars
4gr
Fibre
6gr
Protein
9gr
Salt
0.4gr

Sarah Raven

Sarah Raven

Gardening writer and former presenter of Gardeners' World, Sarah Raven, runs cooking and gardening courses from her East Sussex farm, Perch Hill. With her background as a doctor, Sarah's most recent cookery book Good Good Food shares her medical knowledge with recipes to help you look, feel and live well.
See more of Sarah Raven’s recipes
Sarah Raven

Sarah Raven

Gardening writer and former presenter of Gardeners' World, Sarah Raven, runs cooking and gardening courses from her East Sussex farm, Perch Hill. With her background as a doctor, Sarah's most recent cookery book Good Good Food shares her medical knowledge with recipes to help you look, feel and live well.
See more of Sarah Raven’s recipes

Ingredients

  • 1kg small waxy new potatoes (such as Pink Fir Apples, Belle de Fontenay, Nicola, Charlotte, Ratte or baby Maris Piper)
  • 500g spinach (or Swiss chard), stemmed and sliced into ribbons
For the pesto:
  • 300g peas, thawed if frozen or blanched for 1 minute if fresh
  • 6 tbsp extra-virgin olive oil
  • a large handful of fresh basil leaves, plus a few extra for sprinkling
  • juice of 1½ lemons, plus the grated zest of 1
  • 1 tbsp peeled and freshly grated ginger
  • 1 garlic clove, roughly chopped
  • 100g chorizo, finely sliced (optional)

Step by step

  1. Cook the potatoes in boiling salted water until tender, about 15-20 minutes, depending on size. Drain and allow to cool, then peel and cut into bite-size chunks if large.
  2. Put the spinach into a large lidded saucepan and cook over a medium heat (no extra water needed) until wilted. Drain well in a colander or sieve, pushing out any water with the back of a spoon.
  3. Put the peas in a food processor or liquidiser with 5 tablespoons olive oil, the basil, juice and zest of 1 lemon, ginger and garlic, and whiz briefly. Season generously with salt and pepper. Put into the fridge until needed.
    Tip
    The flavour of the pea purée improves when slightly chilled.
  4. Fry the chorizo slices (if using) in the remaining tablespoon of oil until well cooked and just beginning to turn crunchy. Drain in a sieve to remove the oil that bleeds out as they fry, then toss in the remaining lemon juice and set aside.
  5. Put the potatoes into a large serving bowl, add the pea purée and then the spinach and stir to combine. Top with the chorizo (if using) and sprinkle with some torn-up basil leaves to serve.
Chef quote
This bright green salad looks as good and fresh as it tastes. It’s ideal for eating with almost any barbecued meat.

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