4 PEOPLE | 40 MIN.
Spring potato salad with pesto and fennel
WITH VEGETABLE STOCK
+ Vegan
+ Gluten-free
+ Allergen-free
+ Additive-free
+ E-free
Pesto:
1 teaspoon vegetable broth Herkules
1 handful of fresh baby spinach
1 handful of fresh basil
2 tablespoon mild olive oil
3 tablespoon pine nuts
2 tablespoon nutritional yeast
1 clove of garlic
1 tablespoon lemon juice
1 pinch of pepper
1 kg of new potatoes, cooked and cut into halves
dash of olive oil
1 pinch of salt
10 radishes cut in into halves
fresh dill
1/2 fennel chopped
Recipe by EllenCharlotteMarie
Make the pesto by mixing all ingredients in a food processor.
Optionally add more olive oil or lemon juice according to your own taste and the consistency.
Cook the new potatoes and cut them in half.
Preheat the oven to 175 ° C. Place the new potatoes on a baking sheet with baking paper and sprinkle with a good dash of olive oil and a pinch of salt.
Bake in the oven for 15 to 20 minutes until golden.
Add the radishes, the fennel and a few tablespoons of pesto to the baked potatoes.
Finish with a twist of the pepper mill and fresh sprigs of dill.
