Sundried Tomato Pesto, Potato and Courgette Salad

: SERVES 2

Elevate your potato salad with a dollop of fresh and zingy sundried tomato pesto and perfectly grilled courgettes. This is a great recipe for a side dish and you’ll have plenty of pesto remaining for other meals in the week.

INGREDIENTS

RED PESTO INGREDIENTS: (MAKES 4-5 TABLESPOONS)

• 4 Tablespoons Jarred Sun Dried Tomatoes, oil drained
• 3 Tablespoons Extra Virgin Olive Oil
• Juice of 1 Lemon
• 3 Tablespoons Pine Nuts
• 2 Garlic Cloves, peeled
• 25g Fresh Basil
• 1 Teaspoon Tomato Purée
• 1⁄4 Teaspoon Sea Salt
• 1⁄4 Teaspoons Black Pepper

OTHER INGREDIENTS:

• 8 Baby New Potatoes, boiled in salted water then drained
• 1⁄2 Courgette, cut into 1⁄2 cm thick slices
• Fresh Basil (optional garnish)
• 1 Teaspoon Pine nuts, (optional garnish)
• 30g Feta, crumbled

DIRECTIONS

In a pot of boiling salted water, add the new potatoes and cook until fork tender. Drain and carefully cut in half.

Add all of the pesto ingredients to a food processor, pulse until smooth then season to taste.

Add the cooked potatoes to a mixing bowl and add in 1 tablespoon of the pesto whilst the potatoes are still warm and stir through.

Heat a griddle pan and brush the sliced courgettes with a bit of olive oil. Grill on each side for 2-3 minutes.

To assemble the salad, mix the grilled courgettes to the potatoes and place in a serving bowl. Top with more of the pesto, fresh basil, extra pine nuts and feta.