Asparagus and potato salad with herb pesto and goat cheese

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly. Cook in plenty of water with a little salt for 15-20 minutes. In the meantime, wash the asparagus, peel the lower third and cut off the woody ends. Cut the asparagus diagonally into pieces and cook in little boiling salted water for about 5 minutes. Drain potatoes and asparagus.

2. 2

   Wash parsley and watercress and pat dry. Pluck the leaves from the stalks and put about 1/3 of the watercress leaves aside. Peel the garlic. Finely chop the remaining watercress, parsley, garlic and 40 g pumpkin seeds in the universal chopper. Beat pumpkin seed oil and olive oil into it. Add vinegar and season to taste with salt and pepper. Mix pesto with potatoes and asparagus and let it stand for about 30 minutes. Fry the goat cheese taler while turning briefly in a hot greased grill pan or briefly under the hot grill with a little oil. Season salad again with salt and pepper and fold in remaining watercress.

3. 3

   Beat pumpkin seed oil and olive oil into it. Add vinegar and season to taste with salt and pepper. Mix pesto with potatoes and asparagus and let it stand for about 30 minutes. Fry the goat cheese taler while turning briefly in a hot greased grill pan or briefly under the hot grill with a little oil. Season salad again with salt and pepper and fold in remaining watercress. Arrange on plates with warm goat cheese and serve immediately

Nutrition Facts

KCAL
540 kcal

CARBS
28 g

FATS
39 g

PROTEINS
17 g