Pesto, Potato and Egg Salad

Serves 4-6
Time 30 minutes

Ingredients

750g new potatoes, washed and cut in half
2 cups baby spinach leaves, washed
1 punnet perino tomatoes, washed
1 bunch parsley, washed and finely chopped (optional)
4 free range eggs

Pesto
1 bunch basil leaves, washed
2 garlic cloves, crushed
½ cup Parmesan cheese
100gm cashews
1 lemon juiced
1 tsp lemon zest
2 tsp smoked paprika
pinch of salt, to taste
¼ cup extra virgin olive oil

Method

Pesto: Blend all ingredients in a food processor until smooth, set aside.

In a large saucepan or steamer, add the potato and boil/steam for 10 minutes or until tender. Drain and leave to cool. In a small saucepan, add water and eggs. Bring to the boil and cook for 2 minutes for soft boiled and 3 minutes for hard boiled eggs.

Remove eggs and leave to cool. Once cooled, shell and cut eggs into ¼. In a large bowl, mix together the potatoes, pesto, spinach, herbs and tomatoes. Spoon on a serving dish and top with the eggs.