In
AuthorJanella
RatingDifficultyBeginner
Yields1 Serving
Prep Time25 minsCook Time50 minsTotal Time1 hr 15 mins
 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

Potato Salad with Broccoli and Mint Pesto
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