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Potato & Cucumber Salad with Jalapeño Pesto

Published: 13/06/2022

Prep: 15 mins
Cook: 12 mins
Serves 6

NUTRITION PER SERVING:
Kcal: 248
Fats(g): 11
Carbs(g): 33
Protein(g): 8
Fibre(g): 5

INGREDIENTS:
800g baby potatoes with skin on
1 red onion, sliced
4 tbsp. jalapeño peppers, jared, sliced
15g cilantro, chopped
150g feta, crumbled
2 tbsp. olive oil
150g canned sweet corn, drained
1 cucumber, diced
salt & pepper

METHOD:
Place the potatoes into a large pot of water. Bring to a boil and cook the potatoes for 12 minutes.
Meanwhile, place the onion slices into a small bowl along with 2 tablespoons of the brine liquid from the jalapeño jar. Stir every few minutes, so that all the onion slices marinate in the brine.
Place the jalapeño pepper slices into a food processor along with a further 1 tablespoon of the jalapeño liquid, the cilantro, feta cheese and olive oil. Blitz to a coarse paste and season with freshly ground pepper.
Once cooked, drain the potatoes and set aside to cool in a large bowl until lukewarm. Drain the red onion, then add the cucumber, onion and sweetcorn in with the cooled potatoes. Pour in the feta dressing and mix well until the potatoes are coated.

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