The Ultimate HelloFresh Springtime Salad

Cut open the red pepper and remove the core and any seeds. Cut into bite sized chunks. Toss in ½ tbsp of oil, ¼ tsp of salt and a few good grinds of pepper. Add these to the potatoes for the last 10 mins of their cooking.

Boil a large pot of water with ¼ tsp of salt. Cut the Chantenay carrots in half lengthways and cook in the boiling water for 6 mins. Add the sugar snap peas for the last 2 mins of cooking, then drain. Tip: You want your veg to be still ‘al dente’, meaning they still have a nice bite!

When you have drained the vegetables add them into a pan and stir in the pesto. Remove the green tops from the radishes and cut them in half through the root. Cut each half in half again and add to the pan. Tip: Play around with presentation of the radishes, try cutting some into thin slices.

Toast off the pine nuts in a pan over a medium heat. Tip: Watch your nuts like a hawk as they can burn really quickly.

Mix the mini roasted potatoes and pepper with the pesto vegetables and ¼ tsp of salt and pepper. Use the tray you used for the roasties to reduce washing up! Tip: For those extra presentation points, try splitting some of the sugar snap peas down the middle.