Green envy potato salad
Serves: 2 – 4
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Directions
- Make the pesto by blitzing the basil, Parmesan, salt and oil well together to form a sauce. Mix in the cream cheese and refrigerate until needed
- Place the rest of the ingredients into a large mixing bowl and spoon in the basil pesto. Toss to combine well
- Arrange creatively on a serving dish and serve with grilled fish
Ingredients
- 100 g fresh basil
- 20 g Parmesan, freshly grated
- Salt, to taste
- 250 ml (1 cup) olive oil
- 100 g cream cheese
- 250 g (1 punnet) asparagus, blanched
- 150 g frozen peas, blanched
- 12 slices of cucumber
- 1 fennel, sliced
- A few fennel fronds
- 2 potatoes, skin on, boil and sliced