This weeks Lunch Box Club is inspired by that ever popular picnic salad. Whilst there’s nothing wrong with the OG, we’ve jazzed things up and switched the creamy mayonnaise sauce for pesto and thrown in some peas and salad leaves for extra greens.
Pesto potato + pea saladPrint This
- 500g new or baby potatoes, halved
- 110g fresh or frozen peas
- 2 tbsp pesto [dairy or dairy-free]
- 4 large eggs
- 2 handfuls fresh lambs lettuce
- 2 handfuls fresh rocket
- 2 tbsp toasted pine nuts
- Pinch of pepper
- Pinch of chilli flakes, optional
 Begin by boiling a pan of water on a medium heat. Add the potatoes and allow to boil for 10-15 minutes until soft.
 Meanwhile, boil a separate pan of water on a medium heat. If you’d like soft boiled eggs, make them fresh each day. But should you want hard boiled you can make them in advance as long as they’re eaten within 5-7 days. To make soft boiled eggs, carefully lower them into the pan of boiling water on the hob and cook for approximately 6-7 minutes. Place carefully in cold water immediately after boiling and then remove the shells. For hard boiled, do the same for 9-10 minutes.
 Once the potatoes are cooked remove from the pan of water and place the peas in the same for a few minutes to cook.
 In a bowl, combine the cooked potatoes, peas, and pesto along with 1 handful of lambs lettuce.
 Combine the remaining lamb’s lettuce with rocket and line the lunchboxes. Top with the pesto potatoes and peas, sprinkle over the pine nuts and then add the eggs.
 Option to add some chilli flakes and pepper to the halved eggs before eating. Enjoy!