Pesto, potato and egg salad

Name: Pesto, potato and egg salad
Yield: 8
Ingredients: 750g chat potatoes; 4 eggs, at room temperature; 2 cups baby spinach leaves; 1 bunch flat-leaf parsley leaves finely chopped; 250g vine-ripened cherry tomatoes; 1 bunch basil, leaves picked; 2 garlic cloves, crushed 1/2 cup (40g) grated parmesan; 2 garlic cloves, crushed; 2/3 cup (100g) roasted cashews, chopped; 1 tsp nely grated lemon zest, plus juice of 1 lemon; 1 tsp smoked paprika (pimenton); 1/2 cup (125ml) extra virgin olive oil

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This simple yet health-conscious salad by TV chef and nutritionist Zoe Bingley-Pullin is simply a delicious accompaniment to any dinner party.

750g chat potatoes
4 eggs, at room temperature
2 cups baby spinach leaves
1 bunch flat-leaf parsley leaves finely chopped
250g vine-ripened cherry tomatoes

Pesto

1 bunch basil, leaves picked
2 garlic cloves, crushed 1/2 cup (40g) grated parmesan
2 garlic cloves, crushed
2/3 cup (100g) roasted cashews, chopped
1 tsp nely grated lemon zest, plus juice of 1 lemon
1 tsp smoked paprika (pimenton)
1/2 cup (125ml) extra virgin olive oil

Method

1.

For the pesto, place all ingredients in a food processor and whiz until smooth. Season and set aside.
2.

Place potatoes in a saucepan of cold salted water. Place over medium-high heat and bring to a simmer. Cook for 15-20 minutes until tender.
3.

Drain and set aside to cool completely, then halve. Bring a saucepan of water to the boil over medium-high heat.
4.

Cook eggs for 6 minutes for soft-boiled or until cooked to your liking. Drain and run under cold water.
5.

Place potatoes in a bowl with half the pesto and toss to combine. Add the spinach leaves, parsley and tomatoes.
6.

Peel the eggs and halve. Place on top of the salad and serve with extra pesto.