Winter Pesto Salad
A winter pesto salad because salads aren’t just for summer and they can absolutely be the main event. This one is loaded with crispy potatoes, protein rich lentils, roasted fennel and shallots, peppery rocket, crunchy breadcrumbs and plenty of green olives, all tossed through a fresh basil, lemon and EVOO dressing.
It’s hearty enough to call dinner, bright enough to cut through a cold winter day, and generously drizzled with our Super Early Harvest EVOO. Basically, it’s everything we want in a salad when it’s too cold for a sad bowl of leaves.
Winter Pesto Salad
Ingredients
2x potatoes, skin peeled
1x can lentils, drained & rinsed
1x fennel, sliced
1x shallot, sliced
Bag of rocket
1x bread roll, cut into cubes
Bunch of fresh basil
Juice of 1x lemon
Green olives
Super Early harvest EVOO (as little or as much as you like)
Method
- Rinse all your veggies and lentils.
- Slice fennel and shallot before placing in the airfryer with a good drizzle of smooth (200 degrees C. for 15mins)
- While fennel and shallots are frying, peel and slice potatoes. Rinse excess starch off potatoes.
- When the fennel and shallot is ready, place them into a salad bowl with a bag of rocket. Airfry the potatoes at 200 degrees C. for 30 minutes. Hot tip: the thinner you slice them, the quicker and crispier they’ll be.
- While potatoes are cooking, prep the pesto dressing by chopping the basil very finely, juice a lemon into a bowl and add as much ‘Super Early’ as you like. Mix and set aside.
- To make your breadcrumbs, cut a baguette or bread into cubes and airfry at 200degrees for 10mins.
- Finely chop green olives
- Mix all ingredients in a large salad bowl and serve!