Say hello to your new favourite salad that's both super filling and flavourful!
Serves 1
INGREDIENTS
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
HOMEMADE PESTO
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
RED WINE VINAIGRETTE
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!