Name: Prawn, pesto & roast potato salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 1 bunch basil, leaves picked; 2 garlic cloves; 62.50 ml pine nuts, toasted; 62.50 ml freshly grated parmesan; 75.08 gm extra virgin olive oil; About 1000.00 ml leftover roast potatoes (see tip); Spray olive oil; 450g cooked prawns, peeled, tails on; 250.00 ml semi-dried tomatoes, roughly chopped

Prawn, pesto & roast potato salad

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Transform Christmas leftovers into a mouthwatering prawn, pesto, and roasted potato salad.

Ingredients:

1 bunch basil, leaves picked
2 garlic cloves
62.50 ml pine nuts, toasted
62.50 ml freshly grated parmesan
75.08 gm extra virgin olive oil
About 1000.00 ml leftover roast potatoes (see tip)
Spray olive oil
450g cooked prawns, peeled, tails on
250.00 ml semi-dried tomatoes, roughly chopped

Instructions:

Add the potatoes to a spacious deep frying pan and generously spray with oil. Toss them until evenly coated. Cook over medium heat, turning occasionally, for approximately 5 minutes or until heated through.
Pulse basil, garlic, pine nuts, and Parmesan in a food processor until finely chopped. While processing, slowly pour in the oil until mixture is well blended. Season with salt to taste.
In a large bowl, mix together the potatoes, prawns, and tomatoes. Drizzle half of the pesto and mix well. Adjust seasoning with more pesto if needed. Serve with extra pesto on the side, if desired.

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