AuthorJanella
Pesto
1 small head of broccoli, cut into
florets
1 cup mint, roughly chopped
1−2 garlic cloves, chopped
1/2 cup chopped whole almonds
1/2 cup crumbled goat’s feta
1 tsp sea salt, or to taste
1 tbsp grated lemon zest
½ cup extra virgin olive oil
Salad
1 tsp apple cider vinegar
1/2 cup ‘Broccoli and Mint Pesto’ (above)
1 kg new potatoes, washed
1 cup fresh broad beans, steamed
and peeled
2 soft-boiled eggs, halved (optional)
½ cup roughly chopped toasted
almonds
1 tbsp mint, roughly chopped, plus
mint leaves for garnish
Ingredients
Pesto
1 small head of broccoli, cut into
florets
1 cup mint, roughly chopped
1−2 garlic cloves, chopped
1/2 cup chopped whole almonds
1/2 cup crumbled goat’s feta
1 tsp sea salt, or to taste
1 tbsp grated lemon zest
½ cup extra virgin olive oil
Salad
1 tsp apple cider vinegar
1/2 cup ‘Broccoli and Mint Pesto’ (above)
1 kg new potatoes, washed
1 cup fresh broad beans, steamed
and peeled
2 soft-boiled eggs, halved (optional)
½ cup roughly chopped toasted
almonds
1 tbsp mint, roughly chopped, plus
mint leaves for garnish
Directions
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