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Mary Gwynn's Jersey, avocado & pesto salad
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500g baby Jersey Royal potatoes, halved
3-4 sprigs fresh mint
2 cloves garlic, peeled
25g pine nuts, toasted
½ red chilli, deseeded and chopped (optional)
Finely grated zest ½ lemon
3 tbsp finely grated Pecorino cheese
25g fresh basil leaves, shredded
3-4 tbsp extra virgin olive oil
1 ripe avocado, peeled, stoned and diced
1 bunch salad onions, finely sliced
50-75g baby spinach, shredded
1. Place the potatoes into a large saucepan with the mint and just enough water to cover. Bring to the boil and simmer for 10-12 minutes until tender. While the potatoes are cooking, work the garlic, pine nuts, chilli and some seasoning to a coarse paste in a pestle and mortar or small food processor.
2. Add the lemon zest, Pecorino and basil. Pound or process again until you have a coarse paste. Gradually add the olive oil a little at a time. Check the seasoning.
3. Drain the potatoes, discarding the mint and toss with the pesto in a large bowl to coat. Leave to cool for 5 minutes. Stir the avocado, salad onions and spinach into the potatoes with some seasoning and serve.
Replace the Pecorino when cooking for vegans with a suitable Italian-style alternative.
You can use any readymade chilled pesto if you don’t have time to make your own and I like to add cooked chicken and/or pancetta cubes as an alternative for meat eaters.
Typical values per serving:
This recipe was first published in May 2019.