Aru­gu­la and pota­to salad with basil pesto

Ingre­di­ents

For the salad:

• 1 kg small potatoes
• 1 tbsp fresh­ly squeezed lemon juice
• 1 tbsp map­le syrup
• ½ tsp sea-salt (optio­nal)
• ¼ tsp black pep­per (optio­nal)
• 50 g radis­hes (thin­ly sliced)
• 60 g cucum­ber (diced)
• 10 g spring oni­ons (cut into fine rings)
• 25 g rocket (coar­se­ly chop­ped, tight­ly packed)

For the pesto:

• 40 g fresh basil lea­ves (tight­ly packed)
• 12 g fresh aru­gu­la (tight­ly packed)
• 1 gar­lic clove (rough­ly chopped)
• 1 tbsp raw honey
• ½ tsp gra­ted lemon peel
• 1½ tbsp lemon juice (more to taste)
• ¼ tsp sea-salt (optio­nal)
• 1–2 tbsp ice water (for mixing, as needed)

pre­pa­ra­ti­on

• Pre­heat oven to 210°C (top/bottom heat). Line a lar­ge bak­ing tray with bak­ing paper.
• Hal­ve small pota­toes, quar­ter lar­ger ones and spread them on the tray.
• Drizz­le with lemon juice and map­le syrup, mix well, and sprink­le with salt and pep­per, if desired.
• Roast pota­toes in the oven until gol­den brown and soft (turn occa­sio­nal­ly for even browning).
• Mean­while, prepa­re the pes­to: Com­bi­ne all ingre­di­ents (basil, aru­gu­la, gar­lic, honey, lemon zest, lemon juice, salt) in a blen­der and blend until smooth. Add ice water as nee­ded. Sea­son to tas­te and adjust sea­so­ning if desired.
• Let the baked pota­toes cool for 10–15 minu­tes (they should be warm but not hot).
• Place pota­toes in a lar­ge bowl, add radis­hes, cucum­ber, spring oni­ons and arugula.
• Pour the pes­to over it and mix ever­y­thing carefully.

Ser­ve and enjoy! ❤️