Green goddess roasted potato salad

• 400g  baby potatoes, chopped into halves or quartered if very large
• 1 tbsp extra virgin olive oil
• 50g butter, melted
• ½ cup pesto,
• salad leaves of choice, we’ve used watercress
• spicy sprouts mix
• 1 spring onion, sliced thinly on an angle
• handful of Basil leaves

Method

1. Preheat the oven to 180C. Line an oven tray with baking paper.
2. Spread potatoes over the tray and drizzle with extra virgin olive oil.
3. Cook for 25—35 minutes, until golden. Tossing half way through.
4. Remove from the oven and pour into a large mixing bowl. Add butter, pesto, salad leaves, tossing to combine.
5. Pour onto a serving platter. Sprinkle over sprouts, basil and spring onion.