A lovely summer salad using baby new potatoes, ripe peaches and fragrant fresh basil. Taste great with your barbeque meat or fish. The sugar snaps and tomatoes is from my own garden, I love when I can use my homegrown veggies.
Notes;
- You can use nectarines instead of peaches
- If you use a mixer for the dressing make sure you keep the dressing a little coarse
- Mix the potatoes with roasted sweet potatoes
- You can use nectarines instead of peaches
- If you use a mixer for the dressing make sure you keep the dressing a little coarse
- Mix the potatoes with roasted sweet potatoes
Summer salad with baby potatoes, peaches and basil dressing
2 servings
1 lb (450g) baby new potatoes
1 tbsp olive oil
2 peaches
5 oz (150g) baby spinach leaves
6 cherry tomatoes
10 sugar snaps
1 small red onion
- Preheat oven to 400 F (200C)
- Wash the potatoes and cut them in half.
- Toss the potatoes in olive oil and place them on a baking tray with cut side down. Sprinkle with salt
- Roast for about 20 minutes until golden and cooked through.
- Cut peach in wegdes and roast them in a hot pan or on the barbeque until lightly charred.
- Thinley slice onion, cut sugar snaps in half lengthwise and chop tomatoes in half.
- Leave the potatoes to cool about 5-10 minutes before you toss them in with all the salad ingrediens a large bowl.
- Spoon over the dressing and serve.
Basil dressing
3/4 cup (200ml) fresh basil leaves (packed)
1/2 garlic clove
1/3 cup ( 80ml) olive oil
1/2 lemon, juice
3 tbsp grated parmesan cheese
salt and pepper to taste
- Mix all the ingrediens in a food processor or mixer
2 servings
1 lb (450g) baby new potatoes
1 tbsp olive oil
2 peaches
5 oz (150g) baby spinach leaves
6 cherry tomatoes
10 sugar snaps
1 small red onion
- Preheat oven to 400 F (200C)
- Wash the potatoes and cut them in half.
- Toss the potatoes in olive oil and place them on a baking tray with cut side down. Sprinkle with salt
- Roast for about 20 minutes until golden and cooked through.
- Cut peach in wegdes and roast them in a hot pan or on the barbeque until lightly charred.
- Thinley slice onion, cut sugar snaps in half lengthwise and chop tomatoes in half.
- Leave the potatoes to cool about 5-10 minutes before you toss them in with all the salad ingrediens a large bowl.
- Spoon over the dressing and serve.
Basil dressing
3/4 cup (200ml) fresh basil leaves (packed)
1/2 garlic clove
1/3 cup ( 80ml) olive oil
1/2 lemon, juice
3 tbsp grated parmesan cheese
salt and pepper to taste
- Mix all the ingrediens in a food processor or mixer
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