Golden Potato, Roasted Cauliflower & Asparagus Salad With Mint Pesto

Treat friends and family to this indulgent, colourful and mouth-watering spring salad. With its unique combination of flavours, hearty roasted veg and topped off with a mint pesto, there’s lots to love about this special dish.

Gluten free
Wheat free

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Preparation time

15 min

Cook time

30 min

Total time

45

Meal

  • mains
  • lunches
  • sides-light-meals-and-salads

Servings

4

Ingredients

Salad

  • 750g mini potatoes, halved and parboiled for 10 minutes
  • 2 tbsp caraway seeds
  • 1 cauliflower, big stalks removed and cut into bite-sized florets
  • 150g/5 oz frozen broad beans, cooked according to the instructions on the packet, cooled and skins removed (optional)
  • 250g asparagus spears
  • 100g (approx.) salad leaves (we like lambs lettuce)
  • 200g radishes, ends removed and sliced
  • 4 handfuls of pine nuts, pistachios or crushed hazelnuts, toasted
  • 4 tbsp pomegranate seeds
  • Fresh mint leaves

Mint pesto 

  • 50g/⅜ cup pine nuts, ideally toasted or roasted or ground almonds
  • 30g/1 oz basil, stalks removed
  • 30g/1 oz fresh mint, stalks removed
  • 5 tbsp vegan Parmesan or nutritional yeast
  • 100ml/3.3 fl oz olive oil
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions

Salad

  1. Preheat the oven to 200°C/390°F/Gas Mark 6.
  2. Place the parboiled mini potatoes evenly spaced onto a baking tray with some oil and a sprinkling of salt. Place in the oven for 15 minutes. Remove them from the oven after 15 minutes, turn and sprinkle over the caraway seeds. Roast for a further 15 minutes or until nicely golden.
  3. Place the cauliflower evenly spaced onto a baking tray with some oil and a sprinkling of salt. Place in the oven, at the same time as the potatoes, and roast for around 20-30 minutes, turning once, or until golden and crispy.
  4. Using a large non-stick frying pan, lightly fry the asparagus for approx. 5 minutes in a little olive oil with a light sprinkling of salt and black pepper, turning frequently.
  5. Evenly distribute the salad leaves on 4 plates. Add the roasted potatoes, roasted cauliflower, broad beans, radishes and top with the asparagus spears, toasted nuts, fresh mint leaves, pomegranate seeds and a drizzle of mint pesto.

Mint pesto

  1. Place all the ingredients in a food processor and use the ‘pulse’ mode to gently blend until you get your desired consistency. We like to keep ours slightly chunky!
  2. Keep the pesto in a jar or airtight container in the fridge for up to 5 days.
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