Roasted potato pesto salad
Preheat the oven to 200 degrees Celsius.
In a large bowl, toss together the potatoes and oil. Place on a baking tray and roast for 20 minutes, turning after 10 minutes. Add the capsicum and roast for 20 minutes, turning every 5 minutes, until the potatoes are tender and the peppers are roasted.
Place pine nuts in a small fry pan and gently toast over low heat until golden brown. In a food processor (fitted with a metal blade), puree the toasted pine nuts, parsley, garlic, miso, and lemon juice. Slowly add the olive oil and process until smooth. Add salt and set aside.
Transfer roasted vegetables into a large bowl and add just over half a cup of pesto. Stir well and season with salt and pepper to taste.
Serve at room temperature.
Store any remaining pesto for up to 2 weeks by covering with a film of olive oil in a tightly sealed container and refrigerating.
1/3 cup pine nuts
2 cups loosely packed, flat-leaf parsley
2 garlic cloves (peeled)
1 Tbsp white or yellow miso
1/2 cup olive oil
Juice of 1 lemon
1/2 tsp coarse sea salt
1 kg small red potatoes, cut into bite-sized cubes
1 Tbsp olive oil
3 large red capsicum, seeded and cut into bite-sized pieces
coarse sea salt
freshly ground black pepper