Springtime Salad

Nutrition per serving

Calories585 kcal
Protein19.8 g
Carbs51.9 g
Fats33.7 g
Saturated Fat9.5 g
Monounsaturated Fat12.1 g
Polyunsaturated Fat4.2 g
Sugars11.5 g
Fiber10.4 g
Sodium514 mg

Ingredients

Potatoes, white, flesh and skin
Red Bell Pepper (capsicum)
Carrot
Sugar Snap Peas
Pesto (Basil)
Radishes
Pine Nuts, dried
Mozzarella Cheese (whole milk)
Basil Leaves
Olive Oil
Preparations
1. Heat the oven to 200 C (390F)

2. Wash the potato skin and cut into 2cm pieces.

3. Core the pepper and cut into bite-sized pieces.

4. Slice the carrot in half lengthways.

5. Top and tail the sugar snap peas.

6. Trim the leaves from the radishes, then slice in half lengthways, then slice each half in half widthways.

Cooking Instructions
1. Place the potatoes into a bowl with ½ a tbsp of olive oil and a pinch of salt and pepper. Mix to coat and layer onto a baking tray. Cook in the oven for about 15-20 minutes until tender and crispy around the edges.

2. Add the peppers to the same bowl with ¼ tbsp of olive oil with a pinch of salt and pepper and stir to coat. Add the peppers to the baking tray with the potatoes 10 minutes towards the end of their cooking time.

3. Meanwhile, cook the carrots in a medium pot of lightly salted boiling water for 5 minutes before adding the sugar snap peas 2 minutes toward the end of the carrots cooking time, then drain.

4. Add the drained vegetables to a mixing bowl with the radishes, pesto and mix to coat. Once the potatoes/peppers have cooled for a few minutes, add them to the bowl with the vegetables and a pinch of salt and pepper. Gently mix to combine.

5. Place the pine nuts in a dry frying pan on medium-low heat. Stir frequently (every 15 seconds or so) and cook for a few minutes until golden.

6. Tear the mozzarella into bite-sized pieces and pick some basil leaves from the stalk.

7. Serve the vegetables in a bowl with the torn mozzarella and basil scattered over and the pine nuts sprinkled over the top.