This fresh and colorful salad is perfect to fight off the winter blues. Its yummy, vegan, healthy, filling and infused with the flavours of Italy. It’s delightful when the potatoes and peppers are still warm but also tasty when cold. Makes a great packed lunch or a healthy meal for a long night shift.
What you’ll need for one large helping is the following:
- 8 new potatoes
- 2 sweet peppers
- handful of fresh rocket (arugula/rucola)
- 1 tsp vegan pesto
- olive oil
- 1/2 a lemon
- salt & pepper
The two time consuming tasks for this salad is the roasting of the peppers and the boiling of the potatoes. I like to do a large batch of both at the weekend to use during the week when I have little time.
To get the perfect roasted peppers I follow the following recipe I found on cookstr. The roasting and peeling takes about an hour.
While the peppers are in the oven I boil the whole potatoes for about 20-25 minutes until soft.
Once the potatoes and peppers are ready the prep is simple and fast. Use the bowl in which you steamed the peppers to assemble and dress all the ingredients. Start by tearing the flesh of the peppers into pieces, roughly chopping the potatoes and then adding the rocket. For the dressing stir together the olive oil, pesto, salt, pepper and the freshly squeezed lemon juice in a glass.
Mix the dressing into the salad and plate up or store in a lunch box for later. Enjoy!