Maple-roasted Potato Salad with Warrigal Greens and Maple-Caramelised Macadamia Pesto

Ingredients

For the maple-roasted potatoes:

1.5 kg baby red potatoes, skin on
3 Tbs olive oil
3 Tbs pure maple syrup (preferably dark syrup for its robust flavour)
Salt and pepper, to taste

For the pesto:

3/4 cup Warrigal greens (or other leafy greens), roughly chopped
1/2 cup Parmesan
3/4 cup macadamia nuts
2 garlic cloves, peeled
3 Tbs pure maple syrup (preferably dark syrup for its robust flavour)
1 cup extra virgin olive oil
Squeeze of lemon
Black pepper

Method

For the maple-roasted potatoes:

Preheat oven to 200 C and line a large baking tray with parchment.

Wash the potatoes, scrubbing off any dirt and chop any larger potatoes in half.

Place in the baking tray, season with salt and pepper and drizzle over the olive oil.

Use your hands to mix the potatoes, oil and seasoning, then spread evenly over the baking tray.

Roast for 25-30 minutes, turning halfway through.

Remove from the oven, drizzle with the maple syrup and roast for 5-6 additional minutes or until golden and caramelised.

For the pesto:

In the same oven, roast the macadamia nuts for 5 minutes.

Remove from the oven, drizzle with maple syrup and roast for a further 10 minutes or until golden and caramelised. Leave to cool and set 20 g aside to garnish later.

In a food processor, add the warrigal greens and blitz until broken down.

Add all the remaining pesto ingredients into the food processor and blitz until you’ve reached your desired consistency, making sure to scrape the sides with a spatula.

Taste and season as required.

To serve:

In a large bowl, add the maple-roasted potatoes and 1 cup of pesto.

Stir to coat all the potatoes evenly.

Crush the reserved macadamia nuts, sprinkle over the salad and serve.

Credits: Maple from Canada

Photo Credits: Maple from Canada