Yellow Pepper, Rocket, Almond and Baby Potato Salad
Boost levels of fibre, protein, iron, magnesium, Vitamin E
- 400g of boiled baby charlotte potatoes
- 150g of cooked broccoli
- 100g of gluten free red pesto
- 10g of rocket leaves
- 2 plums or nectarines (halved and stone removed)
- 40g of nibbed or flaked almonds
- 1 clove of garlic (finely minced)
- Pinch of dried oregano
- 50g of grated mature cheddar
- 2 yellow bell peppers (seeded and halved)
- 1 tablespoon of olive oil
- ¼ tsp. cracked black pepper
- Boil the baby potatoes in boiling water for 10/15 minutes (depending on size) until soft. Strain and allow to cool
- Brush the pepper with olive oil and garlic and grill under a low heat or bake in the oven until it is soft and the skin has charred, allow to cool.
- Cook the broccoli in boiling water for 3 minutes and immediately cool under cold water, drain well.
- Toast the almonds in oven until lightly browned, allow to cool.
- Mix the potatoes , broccoli, pesto ,oregano, basil and cheese.
- Pile onto serving plate, cut the pepper into strips and arrange on top. Slice the plums or nectarines and arrange them on top with rocket and toasted almonds.
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All recipes developed by the Coeliac Society are nutritionally checked by our in-house team of dietitians and chefs. Please note all nutritional information is per 1 serving. Please refer to recipe overview for number of servings in recipes.