Dr Hazel Wallace s egg potato amp cashew pesto salad recipe YOU Magazine
Dr Hazel Wallace's egg, potato & cashew pesto salad recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Dr Hazel Wallace’ s egg potato & cashew pesto salad recipe By Dr Hazel Wallace - July 3, 2022 This is quite a balanced meal, with protein from the egg, healthy fats from the pesto dressing and complex carbohydrates from the potatoes. If asparagus is not in season or unavailable when you’re making this dish, courgettes, peas or green beans would be fab too. Lizzie Mayson SERVES 2 Vegetarian; source of iron and protein 500g baby potatoes, washed and cut into 1cm slices Salt and black pepper 2 eggs 250g asparagus, woody ends removed 1 tbsp olive oil 2 spring onions, chopped For the cashew pesto 80g cashew nuts 4 tbsp olive oil Handful of fresh basil leaves 1 tbsp parmesan (or nutritional yeast) 1 garlic clove Zest and juice of 1 lemon Put 1 large and 1 smaller pan of water on to boil. Add the potatoes to the larger pan with a pinch of salt and simmer for 10-12 minutes, until tender. Soft-boil the eggs in the smaller pan for 6-7 minutes (longer for a harder yolk). Lift the eggs out and place in a bowl of cold water. Peel once cooled, then cut into halves. Toss the asparagus with the oil. Heat a frying pan over a medium heat for 2 minutes. Add the asparagus and cook for 4-5 minutes, until tender. To make the pesto, simply put all the ingredients (except the lemon zest) into a food processor and blend. Put the potatoes and asparagus into a large serving bowl and stir through the pesto. Add the halved eggs and scatter over the spring onions and lemon zest. Season with salt and pepper. Now buy the book The Female Factor by Dr Hazel Wallace will be published by Yellow kite on 7 July, priced £22. to pre-order a copy for £18.70 until 16 July go to mailshop.co.uk/books or call 020 3176 2937. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved