Ingredients

  • 2 cup Baby Arugula
  • 2 baby carrots optional, cut into ribbon shaped
  • 28 oz baby potatoes purple, white and red colors
  • 3 cup Baby Spinach
  • 1 tsp extra virgin olive oil
  • 1 sprig Fresh thyme for garnish
  • 3 Tbsp Pesto
  • 1/4 tsp sea salt optional
  • 1 shallot cut into rings
  • Water for boiling the potatoes

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Bring a pot of water to boil, then add the potatoes
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Step 2

  • Boil the potatoes for 30 minutes or until they pass the knife test
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  • Length: 30 minutes

Step 3

  • While the potatoes are boiling, add the oil to a wok
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Step 4

  • Heat on medium heat for 30 seconds then add the shallots and carrots
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Step 5

  • After 45 seconds, add the spinach and arugula
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Step 6

  • If using the salt, add it now. Stir fry on medium heat for only 2 minutes.
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  • Length: 2 minutes

Step 7

  • Remove and put them into a serving bowl
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Step 8

  • Drain the water in a coriander and then cover with a napkin
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Step 9

  • Cut the potatoes into halves
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Step 10

  • Add them to the wok and add the pesto
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Step 11

  • Mix well and place them in the bowl with the greens
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Step 12

  • Mix everything together and garnish with thyme leaves
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Step 13

  • Serve immediately