Golden Potato, Roasted Cauliflower & Asparagus Salad With Mint Pesto - Vegan Recipe Club

Name: Golden Potato, Roasted Cauliflower & Asparagus Salad With Mint Pesto - Vegan Recipe Club
Ingredients: Salad; 750g mini potatoes, halved and parboiled for 10 minutes; 2 tbsp caraway seeds; 1 cauliflower, big stalks removed and cut into bite-sized florets; 150g/5 oz frozen broad beans, cooked according to the instructions on the packet, cooled and skins removed (optional); 250g asparagus spears; 100g (approx.) salad leaves (we like lambs lettuce); 200g radishes, ends removed and sliced; 4 handfuls of pine nuts, pistachios or crushed hazelnuts, toasted; 4 tbsp pomegranate seeds; Fresh mint leaves; Mint pesto; 50g/⅜ cup pine nuts, ideally toasted or roasted or ground almonds; 30g/1 oz basil, stalks removed; 30g/1 oz fresh mint, stalks removed; 5 tbsp vegan Parmesan or nutritional yeast; 100ml/3.3 fl oz olive oil; 2 tbsp lemon juice; ¼ tsp salt; ¼ tsp black pepper

www.veganrecipeclub.org.uk

Treat friends and family to this indulgent, colourful and mouth-watering spring salad. With its unique combination of flavours, hearty roasted veg and topped off with a mint pesto, there's lots...

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Ingredients

Salad
750g mini potatoes, halved and parboiled for 10 minutes
2 tbsp caraway seeds
1 cauliflower, big stalks removed and cut into bite-sized florets
150g/5 oz frozen broad beans, cooked according to the instructions on the packet, cooled and skins removed (optional)
250g asparagus spears
100g (approx.) salad leaves (we like lambs lettuce)
200g radishes, ends removed and sliced
4 handfuls of pine nuts, pistachios or crushed hazelnuts, toasted
4 tbsp pomegranate seeds
Fresh mint leaves
Mint pesto
50g/⅜ cup pine nuts, ideally toasted or roasted or ground almonds
30g/1 oz basil, stalks removed
30g/1 oz fresh mint, stalks removed
5 tbsp vegan Parmesan or nutritional yeast
100ml/3.3 fl oz olive oil
2 tbsp lemon juice
¼ tsp salt
¼ tsp black pepper