PocketAthleteJoin the waitlistEgg, potato & pesto salad
- Calories
- 702
- Protein
- 35g
- Carbs
- 73g
- Fat
- 30g
Lunch · about 20 minutes · one serving
What you need
- ·3 free range eggss
- ·300g white potatoes
- ·30g green pesto
- ·100g frozen peas
- ·100g cherry tomatoes
- ·60g baby spinach
Method
- 1Halve the potatoes and boil 15 minutes, adding the eggs for the last 7 and the peas for the last 2.
- 2Cold water over the eggs so they peel cleanly.
- 3Dress the potatoes with the pesto while they are still hot — warm potato drinks it in, cold potato just wears it.
- 4Spinach, halved tomatoes and quartered eggs folded through.
One pan for all three. Dressing them hot is the trick that makes it taste like more than it is.
Worth knowing: One pan for all three. Dressing them hot is the trick that makes it taste like more than it is.
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