Ingredients
Method
- 700 g small Woolworths Nicola potatoes
- 2 T salt
- 1 Mediterranean cucumber, cut into batons
- 2 celery sticks, chopped
- 125 g green beans, halved
- 125 g Tenderstem broccoli, halved
- 110 g Woolworths shelled edamame beans
- 4 free-range eggs, boiled, for serving
- capers, for serving
- chives, chopped, for serving For the dressing, mix:
- 2 T basil pesto
- 1 cup Woolworths plain double-cream yoghurt
- 200 g Woolworths freshly smashed plain avo
- lemon juice, to taste
Method
Ingredients
1. Fill a large saucepan with water and add the potatoes and salt. Bring to the boil and cook for 10–15 minutes, or until the potatoes are tender. Drain and set aside to cool, then cut in half.
2. Blanch the beans, broccoli and edamame beans in boiling water, then set aside to cool.
3. Toss all the salad ingredients with the dressing. Top with the boiled eggs, capers and chopped chives.
Photograph: Saadiqah Assur
Recipes: Brita du Plessis
Food assistant: Josh van Zyl
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