Pesto Nectarine Potato Salad

A Potato Salad with a Banting Twist of Pesto and Nectarine.

• Difficulty: Easy
• Category: Banting Recipes, Dinner, Healthy Recipes, Heart Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Lunch, Meal Times, Potatoe Recipes, Recipes, Salads, Summer Recipes, Vegetarian
• Cuisine: African, Boere Kos, South African
• Cooking Method: No Cooking, Stove Top

Ingredients

INGREDIENTS FOR SALAD:

• 1.5 kg Mediterranean Nicola Potatoes
• 50 g Butter
• 20 g Butter
• 9 Nectarines
• 1 Red Onion ((Finely Chopped))
• 100 g Thai Pesto
• 100 g Goat Cheese
• 2 tbsp Mixed Herbs

INGREDIENTS FOR PESTO:

• 20 g Thai Basil (Or normal Basil)
• 20 g Coriander
• 30 g Peanuts ((Roasted))
• 1 Clove Garlic ((Finly Chopped))
• 5 ml Ginger ((Grated))
• 5 g Palm Sugar
• 1/2 Fresh Chilli
• 60 ml Olive Oil
• Salt ((For Taste))

Instructions

METHOD:

1. Coconut Palm Sugar
2. 1. Place the potatoes into a pot of salted water. Bring to the boil and cook for 20–30 minutes or until just tender.
3. 2. Next, cut them in half, lengthways. Fry in Butter until golden brown. Drain on kitchen paper and set aside.
4. 3. For the Pesto, place all ingredients into a blender and blend until desired consistency. Season with salt to taste.
5. 4. Cut the cheeks of the Nectarines and brush with melted butter. Grill gently on a hot grill pan for 2–3 minutes or until well coloured.
6. 5. Place the Potatoes, Grilled Nectarines, sliced Red Onion, and Thai Pesto into a bowl and toss well.