POTATO SALAD WITH MACADAMIA AND DILL PESTO

Sunday Herald Sun - Stellar - - Delicious On Sunday -

“Serve salad with sage, thyme and gar­lic bread. Recipe at de­li­cious.com.au” SERVES 6- 8 1kg kipfler pota­toes, scrubbed cup (80ml) ex­tra vir­gin olive oil 1 cup ( 70g) sour­dough bread­crumbs Finely grated zest of 1 lemon 6 slices round pancetta 2 cups wa­ter­cress, leaves picked Macadamia½ cup (75g) toast­edand dill macadami­aspesto 1 bunch dill, fronds picked 1 bunch flat-leaf pars­ley, leaves picked cup (25g) finely grated parme­san Finely grated zest and juice of 1 lemon ½ cup (125ml) ex­tra vir­gin olive oil 1 gar­lic clove, crushed For whiz Sea­son­with heat min­utesCut Placethe into coldall to medium-low­ingre­di­ents macadami­aand pota­toe­sor large wa­ter. un­til chill. pieces ten­der.Bringin in anda and and saucepana to Drain­food­dill the cook place pesto,boil. pro­ces­sor.and­for in and Re­duce15 re­fresh.a bowl. cover Add 8 min­utesHeat bread­crumb­soil or in un­til a fry­pan crisp.and over cook, Re­move medium stir­ring, from heat.for heat. Add pep­per. lemon Place zest pancettaan­d fresh­lyin a ground non-stick black fry­pan over medium heat and cook, turn­ing once, for 6-7 min­utes or un­til crisp. Cool, then roughly crum­ble. Add pesto to potato and toss to coat. Trans­fer to a serv­ing bowl and scat­ter with bread­crumbs, pancetta and wa­ter­cress. NU­TRI­TION • 9G PRO­TEIN • 6G SAT FAT • 22G CARB • 3G SU­GARS • 255MG SODIUM • 425 CAL (1775KJ)

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