Wendy's Kitchen Table
Janet Prawn, Pesto and Roast Potato Salad
INGREDIENTS
1 bunch basil, leaves picked
2 garlic cloves
¼ cup pine nuts, toasted
¼ cup grated Parmesan
1/3 cup Extra Virgin Olive Oil
4 cups potatoes, peeled and cut into quarters
1 kg cooked prawns, peeled, deveined
1 punnet cherry tomatoes cut in halves or semi dried tomatoes, roughly chopped
METHOD
Roast the potatoes in some olive oil at 200ËšC or 180ËšC fan-forced for 45 minutes or until cooked.
While the potatoes are cooking make the basil pesto. Process the basil, garlic, pine nuts and Parmesan in a food processor until finely chopped. With the motor running, gradually add the olive oil until well combined. Season with salt. Set aside.
Then combine the warm potatoes, prawns and tomatoes in a large bowl. Add half the pesto and toss to combine. Add more pesto if needed.
When we first arrived in Australia on the 4th of December 2000, we met the lovely Georgiou family: Banos, Janet, Cleo and Phoebe who had just immigrated to Australia from Ireland. We have remained great friends with this family to this day. Janet is a great cook and loves to entertain and we often catch up over a meal and I first tried this salad at her house. It is a great summer salad and looks great on the table for Christmas Lunch or dinner.
TIP: You can also use left over roast potatoes. Simply place in a frying pan and spray with oil. Heat over a medium high heat for 5 minutes or until warmed through. I made my own basil pesto but if you are short on time just buy a store bought pest