Despite having been born in a country where the potato is king, I don’t actually eat spuds very often. I guess it’s because they are such a staple of the ‘meat and two veg’ kind of dinner and I stopped eating meals like that as soon as I moved away from home. Plus, going vegan four years ago evolved the way I eat and think about food even more.
I do occasionally have homemade chips (who can say no to those?) or a mash if I’m making a classic dish like this one, but with my tastebuds being constantly pulled in the vaguely South-East Asian and Mediterranean direction, potatoes do not get much of the limelight, I’ll admit.
INGREDIENTS
- 500 g / 1 lb small new potatoes suitable for roasting (I used Charlotte)
- 10-15 ml / 2-3 tsp olive oil
- 2 tbsp vegan pesto, homemade or shop-bought
- 100 g / 3.5 oz assorted salad leaves
- 100 g / 3.5 oz radishes, chopped into matchsticks
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full recipes : www.lazycatkitchen.com
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