A hearty main meal salad that’s easily doubled to feed a crowd
Ready in 20 - 30 minutes
Nutrition per serving
500g small new potatoes
2 tbsp pesto sauce
3 tbsp olive oil
1 tbsp white wine vinegar
half a 225g bag washed-and-ready-to-use young leaf spinach
2 roasted red peppers from a jar, drained and cut into strips
2 x 185g cans of tuna, drained and flaked (any kind will do)
COOK THE POTATOES: Bring a large pan of salted water to the boil. Tip in the potatoes, bring back to the boil and cook for 15-20 minutes until tender.
MAKE THE DRESSING: Whisk the pesto with the olive oil and white wine vinegar and season with salt and pepper.
BRING IT ALL TOGETHER: Drain the potatoes and, while they are still hot, tip them into a large bowl with the spinach, peppers and dressing. Toss everything together so the heat from the potatoes gently wilts the spinach and the dressing coats all the leaves. Now add the tuna and carefully toss again to keep the tuna in fairly large flakes. Pile on to plates and serve immediately.
SELECT p.ID, p.post_title, rd.recipe_data_ref_id, rd.photo_file_name, rd.photo_src, rd.skill_level FROM bbc20may18_posts p LEFT JOIN bbc20may18_term_relationships tr ON (p.ID = tr.object_id) LEFT JOIN bbc20may18_recipes_data rd ON (p.ID = rd.recipe_post_id) WHERE p.post_type = 'bbc_recipes' AND (p.post_status = 'publish' OR p.post_status = 'private') AND p.ID <> 2776 GROUP BY p.ID ORDER BY p.post_date DESC LIMIT 0, 16