Vegan summer salad

Rated 4 out of 5



1. Clean and cut the red pepper into large pieces.

2. Bake in the oven until the skin takes on colour.

3. Drain the liquid from the sun-dried tomatoes.

4. Put them in a blender with the red pepper and the rest of the ingredients. Blend until you have a creamy but coarse pesto.

5. Season with salt and pepper.

Potato salad
1. Boil the potatoes in lightly salted water until tender but still with a slight bite.

2. Cut the tomatoes and sugar snap peas in half and clean the spinach/rucula.

3. Cut the pre-cooked potatoes in half and put them in a large bowl.

4. Add the tomatoes, sugar snap peas and spinach/rucula along with the red pesto.

5. Stir the mixture well until the pesto is distributed.

6. Coarsely chop the toasted almonds and top the salad with the almonds.


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