- 80 ml Azada Olive Oil & Basil
- 200 grams baby new potatoes, washed
- 200 grams baby violet potatoes, washed
- 75 grams green beans, frozen (trim the ends if fresh)
- 50 grams feta cheese
- 7-8 quail’s eggs
- Small handful of curly parsley
- Small bunch of lemon balm leaves, plus a little extra to garnish
- ½ teaspoon lemon vinegar
- 1 garlic clove, crushed
- Freshly ground sea salt and black pepper for seasoning
In a pan of salted boiling water, cook the potatoes for 20 minutes, until they are just soft.
While the potatoes are boiling away, place the lemon balm leaves, curley parsley, garlic and half the feta cheese into a food processor and blitz to an almost smooth paste. Slowly add Azada’s Olive Oil & Basil until you get a smooth, luscious green pesto and spoon into a large salad bowl.
Remove the potatoes using a slotted spoon, carefully cut in two and immediately add to the pesto and mix well. (Tip: the potatoes absorb more flavour when hot, giving you a better tasting salad.)
Meanwhile, in a separate saucepan of boiling water, blanch the green beans for 30 seconds to 1 minute, depending on the size and carefully remove using a slotted spoon and set aside to cool. In the same saucepan, add the quail eggs and simmer for 1 minute for soft boiled or 2 minutes for hard boiled. Refresh in cold water and gently peel.
Add the green beans, lemon vinegar and a generous sprinkling of sea salt and black pepper to the potatoes and toss well to combine. Using a wooden spoon, gently crush some of the potatoes while mixing to ensure the all the ingredients are coated in the delicious pesto.
Cut the quail eggs in half, and add to the potato salad along with the remaining feta cheese. Gently fold and garnish with the lemon balm leaves and serve with a refreshing glass of white wine.