Warm salad with broccoli, new potatoes, artichokes & pesto
A delicious and healthy warm winter salad of broccoli, roast new potatoes, artichoke, rocket & pesto with a fried or poached egg.
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Ingredients
- 4 new potatoes cut in half, tossed in olive oil and roasted until golden brown
- Approx. 2 ½ cups of broccoli florets use tender stem if you prefer or a combo
- 2 artichoke hearts quartered
- A handful of rocket leaves
- 2 Tbsp basil pesto or to taste
- 1 free-range poached or fried egg soft is best
- 1 ½ Tbsp toasted pumpkin seeds
- Salt and pepper
- Olive oil
Instructions
- Roast your potatoes and steam your broccoli for 3 minutes in a pot of shallow boiling water. Drain and refresh under cold water. Cut the artichokes and get everything ready.
- When you are ready to assemble the salad, poach or fry the egg.
- In the same pot, you cooked the broccoli, heat a splash of olive oil, and add the drained broccoli and artichokes. Add the pesto and very gently toss this through.
- Add the rocket and heat this through with the lid on. Once it’s warm, season it with salt and pepper, give it a gentle toss and assemble your salad.
- Place the warm roasted (and seasoned) new potatoes on the bottom of a bowl and then top with the warmed broccoli and artichokes coated in basil.
- Top with your egg and a sprinkle of toasted pumpkin seeds and eat immediately.
Notes
Store any leftovers salad in the fridge.
Servings: 2