Pesto Potato Salad

• Vegetarian
• Gluten free

• Produce

  • 2 large handfuls Kale
  • 1 400g tin Lentils, cooked
  • 70 g Peas, frozen
  • 500 g Waxy salad potatoes

• Condiments

  • 4 tbsp Pesto

Found on wholeheartedlyhealthy.com

Ingredients

• 500g of waxy salad potatoes (I used vivaldi)
• 70g / 1/2 cup of frozen peas
• 2 large handfuls of kale, or shredded green cabbage
• 1 400g tin of cooked lentils (optional)
• 4 tbsp pesto (I used a dairy-free basil pesto)

Directions

• Wash and steam or boil the potatoes until tender (I like to cut the bigger ones in half before steaming) Place the peas and kale / cabbage into a frying pan over a medium high heat with a couple of tablespoons of water and steam cook until the kale is bright green and wilted and the peas are cooked. Drain the lentils if using and add to the pan along with the potatoes. Add the pesto and toss with the rest of the ingredients until the potatoes are well coated. Serve warm, or chill in the fridge.