zoom Warm salad of broccoli, new potatoes and mozzarella with pesto dressing
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    Warm salad of broccoli, new potatoes and mozzarella with pesto dressing

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    • Warm salad of broccoli, new potatoes and mozzarella with pesto dressing

    Warm salad of broccoli, new potatoes and mozzarella with pesto dressing

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes

    Serves: 4 as a side or 2 as a main

    Ingredients

    650g small new potatoes, halved if large
    400g purple sprouting broccoli, trimmed and cut into 5-6cm lengths
    125g mozzarella, drained
    4 tbsp fresh green pesto
    2 tbsp lemon juice
    2 tbsp extra virgin olive oil 
    handful basil leaves, chopped or torn

    Method

    1. Put the potatoes in a large saucepan, cover with cool water and add a large pinch of salt. Bring to the boil, partially cover and simmer for about 18 minutes, until the potatoes are tender. Towards the end of the cooking time, steam the broccoli for 4-6 minutes over simmering water. Drain the potatoes, then tip into a large bowl with the broccoli. Tear the mozzarella and toss through the vegetables with the remaining ingredients. Season and serve warm. 

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    This recipe first appeared in Waitrose Food, April 2018 issue. Download the Waitrose Food app for the full issue

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