Story: Ingredient Challenge - Coriander
Episode: Episode 7
Presenter: Trevor Cochrane & Natalie Locke
Air Date: 20th March 2022

Ingredients:

• 1kg Baby Potatoes.
• 340 grams of Apple cucumbers, peeled, deseeded and thinly sliced.
• 6 marinated artichoke hearts, quartered.
• Baby micro shiso leaves, to serve.

Coriander pesto:

• 1 cup coriander (cilantro) leaves.
• ¼ cup blanched almonds, toasted.
• 1 clove garlic, crushed.
• ⅓ cup finely grated parmesan.
• 2 tablespoons white balsamic vinegar.
• ½ cup olive oil.
• sea salt and cracked black pepper.

Method:

• Place the potatoes in a large saucepan of salted cold water over high heat.
• Bring to the boil and cook for 18–20 minutes or until tender.
• Drain, cool slightly and remove the skins with a small knife. While the potatoes are cooking, make the coriander pesto.
• Place the coriander, almonds, garlic, parmesan, vinegar, oil, salt and pepper in a small food processor and process until smooth paste forms. Place in a large bowl and set aside.
• Add the potatoes, cucumber, artichokes, salt and pepper to the pesto and toss to coat. Top with the shiso leaves to serve.