Eden Project’s ‘Triple P’ Big Lunch salad

Recipe by Eden Project’s Head Chef, Mike Greer

You can add rocket or wild garlic to the pesto to add variety to the flavour if you like. Parmesan is normally used to make pesto but my version is dairy and nut free making it suitable to fit most diets and allergies. Basil can be grown at home quite easily, but if you don’t fancy making pesto, shop bought is fine.

Method

Step 1

First make the pesto by lightly toasting off the sunflower seeds in a pan over a low heat. You want these nice and golden brown. Once they are done place onto a plate to cool down.

Step 2

Place the remaining ingredients into a food processor along with the cooled seeds and pulse until you get a lovely smooth green pesto. Place into a jar and keep for later.

Step 3

Next get a pan of water onto boil, once boiling add a small pinch of salt, the potatoes and pasta at the same time and cook gently for around 10 minutes – check the pasta and potatoes are just cooked and then strain (if you are a keen baker, you can keep the water the potatoes and pasta are cooked in to make bread).

Step 4

Allow the potatoes and pasta to cool – if they are slightly over cooked and feel soft you can place them in cold water to cool down quicker.

Step 5

Once cooled (strain the water if you have used it), shake off any excess water then place the potatoes and pasta into a large bowl and add the plant-based mayonnaise, pinch of salt and pepper and 1 tbsp of the pesto and mix well.

Step 6

Your salad is ready to serve.