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Ingredients
Peeling potatoes
- 600 g new potatoes, fitting through hole in mixing bowl lid
- 600 g water
Dill pesto
- 50 g red onion, halved
- 60 g Parmesan cheese, cut in pieces (2 cm)
- 50 g pine nuts
- 60 g extra virgin olive oil
- 25 - 30 g fresh dill leaves, plus extra to garnish
- 20 g pickled capers
- 10 g freshly squeezed lemon juice
- 150 g Greek yoghurt
- ¼ tsp salt
- ¼ tsp ground black pepper
New potato and asparagus salad
- 5 eggs
- 1300 g water
- 400 g green asparagus, ends trimmed, cut in half or into thirds
- 150 g cucumber, sliced (2 mm) (optional)
- pine nuts, toasted, to garnish (optional)
- Nutrition
- per 1 portion
- Calories
- 2209.2 kJ / 528 kcal
- Protein
- 22.9 g
- Carbohydrates
- 39.1 g
- Fat
- 32.8 g
- Saturated fat
- 7.1 g
- Fiber
- 6.4 g
- Sodium
- 595.8 mg
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