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    Wednesday, March 09, 2016

    Prawn, pesto & roast potato salad recipe

    Prawn, pesto & roast potato salad recipe

        1 bunch basil, leaves picked
        2 garlic cloves
        1/4 cup pine nuts, toasted
        1/4 cup freshly grated parmesan
        1/3 cup extra virgin olive oil
        About 4 cups leftover roast potatoes (see tip)
        Spray olive oil
        450g cooked prawns, peeled, tails on
        1 cup semi-dried tomatoes, roughly chopped

    Prawn, pesto & roast potato salad recipe


        Step 1

        Place the potatoes into a large deep frying pan and spray with oil. Toss to coat. Heat over medium heat, turning occasionally, for about 5 mins or until warmed through.
        Step 2

        Process the basil, garlic, pine nuts and parmesan in a food processor until finely chopped. With the motor running, gradually add the oil until well combined. Season with salt.
        Step 3

        Combine the potatoes, prawns and tomatoes in a large bowl. Add half the pesto and toss to combine. Add a little more pesto to taste. Serve with remaining pesto, if desired.

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    Item Reviewed: Prawn, pesto & roast potato salad recipe Rating: 5 Reviewed By: Mrs. Chef
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