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March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME
BABY POTATO, QUINOA & HERB SALAD

BABY POTATO, QUINOA & HERB SALAD

Servings: 4

Ingredients

Pesto:
½ cup parsley
1 cup basil
½ cup parmesan cheese
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
½ tsp white wine vinegar
1 tbsp lemon zest
½ cup NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper, to taste

To assemble:
500g baby potatoes
½ cup quinoa, plain or red
Shavings of parmesan
Lemon zest
Fresh parsley, leaves picked

Directions

Wash and scrub the potatoes but do not peel. Place them in a pot of cold, salted water and bring to a boil. Gently simmer until the potatoes are cooked through, then drain.

Cook the quinoa as per packaging instructions and set aside to cool.

To make the pesto, place the parsley, basil, parmesan, pine nuts, garlic, vinegar and lemon zest into a blender. Add the Olive Oil in a steady stream and blend until smooth but not too fine. Season to taste.

While the potatoes are still hot, cut them in half lengthways and place them in a mixing bowl. Add the pesto and toss to coat the potatoes, then toss through the cooked quinoa.

Serve warm or at room temperature with shavings of parmesan, lemon zest and a few sprigs of parsley.

 

Tip: We used a selection of waxy baby potatoes. We suggest organic Nicola, baby red-skinned, and pink fir. Tossing the potatoes with the pesto while they’re still warm helps them to absorb all the delicious flavour from the pesto.

Ingredients

Pesto:
½ cup parsley
1 cup basil
½ cup parmesan cheese
1/3 cup pine nuts, toasted
2 cloves garlic, peeled
½ tsp white wine vinegar
1 tbsp lemon zest
½ cup NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper, to taste

To assemble:
500g baby potatoes
½ cup quinoa, plain or red
Shavings of parmesan
Lemon zest
Fresh parsley, leaves picked

Directions

Wash and scrub the potatoes but do not peel. Place them in a pot of cold, salted water and bring to a boil. Gently simmer until the potatoes are cooked through, then drain.

Cook the quinoa as per packaging instructions and set aside to cool.

To make the pesto, place the parsley, basil, parmesan, pine nuts, garlic, vinegar and lemon zest into a blender. Add the Olive Oil in a steady stream and blend until smooth but not too fine. Season to taste.

While the potatoes are still hot, cut them in half lengthways and place them in a mixing bowl. Add the pesto and toss to coat the potatoes, then toss through the cooked quinoa.

Serve warm or at room temperature with shavings of parmesan, lemon zest and a few sprigs of parsley.

 

Tip: We used a selection of waxy baby potatoes. We suggest organic Nicola, baby red-skinned, and pink fir. Tossing the potatoes with the pesto while they’re still warm helps them to absorb all the delicious flavour from the pesto.

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