Pea & Mint Pesto Spud Lite Salad 

Pesto Spud Lite Salad

Serves: 6


  • 750g Bag Baby Spud Lite potatoes, quartered
  • 1 Tbsp olive oil
  • 125g Smoky bacon, diced
  • 1/3 Cup Greek style yogurt
  • 1/2 Cup Frozen peas, blanched
  • 50g Goats feta, crumbled
  • 1/4 Cup Mint leaves, roughly chopped
  • 1/4 Cup Smoked almonds, roughly chopped
  • Salt and freshly ground black pepper


  • 1 Clove garlic, roughly chopped
  • 1 Cup frozen peas, blanched
  • 1/4 Cup chopped mint leaves
  • 2 Tbsp lemon juice
  • 1/2 Tsp lemon zest
  • 1/2 Cup smoked almonds, roughly chopped
  • 1/2 Cup parmesan, grated
  • 1/4 Cup extra virgin olive oil
  • Salt flakes


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Step 1 - Pre-heat Oven

Preheat oven to 220°C (200°C fan-forced).

Step 2 - Make Pea & Mint Pesto

For the pesto, place garlic, peas, mint, juice, zest, almonds and parmesan together in a food processor and blitz to a fine crumb.

While the food processor is going, carefully and slowly add the olive oil until the pesto is a smooth and a consistency to your liking. Set aside until required.

Step 3 - Cook Baby Spud Lite

Place potatoes, olive oil, salt and pepper together in a roasting pan, tossing until well coated. Place pan in preheated oven and cook for 25 minutes or until golden. Remove from heat and allow to cool sightly. 

Place bacon in a small non-stick frying pan over a medium heat. Cook for 5 minutes or until crispy.

Step 4 - Serve Spud Lite Salad

To serve, combine Greek yogurt and 3/4 cup pesto together in a small mixing bowl, stirring to combine. Add this to the warm potatoes, tossing until well coated. Place in a serving bowl and sprinkle over crispy bacon, peas, feta and mint leaves and season with salt and pepper.