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Say hello to your new favourite salad that's both super filling and flavourful!

Serves 1


Handful baby potatoes, halved

1 teaspoon olive oil

Pinch of salt, pepper, garlic powder, paprika

1-2 dollops homemade or store-bought pesto

Bed of spinach

1 shallot, peeled and thinly sliced

Handful of crispy, roasted chickpeas

1/4 cup feta, crumbled


2 cups fresh basil leaves

2-3 garlic cloves, minced

1/3 cup walnuts

1 lemon, juiced

1/4 cup olive oil

1 teaspoon miso pste

1 teaspoon sea salt

Pepper to taste


3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

3 garlic cloves, minced

1 teaspoon Dijon mustard

Pinch of salt and pepper

In a large bowl toss potatoes in olive oil, salt, peper, garlic powder and paprika. Place potatoes in basket of air fryer and cook at 400° for 8-10 minutes until golden and crispy, shaking basket every 2-3 minutes for even roasting. (If you don't have an air fryer you can roast potatoes in oven at 400-425 degrees for 15 - 20 minutes.) Once roasted, add back to bowl with pesto and toss until evenly coated.

Assemble your salad starting with your bed of spinach, shallots, crispy chickpeas and feta. Add warm pesto-potatoes, drizzle with dressing and enjoy!

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