Every Saturday, I like to prepare a fresh salad for lunch. But I inevitably end up with some sort of cobb salad combination, which I have gotten a little tired of. So last weekend I opened my Yotam Ottolenghi book, Plenty, in search of new ideas. And I came across a nice combination of ingredients including green peas and fingerling potatoes, which are relevant to the spring season. This is my own take on it. The flavors are enhanced by a pesto based vinaigrette. As I am a bit lazy and after all this blog is not called Facile for nothing, I used an already made pesto sauce from the store. Feel free to make your own if you have the time or energy for that.

Ingredients (for six)
1 container mixed greens
1 bag frozen peas
1 cup Fingerling potatoes
1/2 half container Feta cheese
Fresh basil leaves
6 large eggs (one per person)
2 tbsp Pesto sauce
Olive oil
Apple vinegar

Cook the potatoes: put the potatoes in a large saucepan and cover with water with salt. Bring to a boil and cook for about 1/2 hour (depending on their size), until the potatoes are tender but not mushy. Drain, let them cool down and cut in pieces.

Cook the peas: boil water with salt. Add the frozen peas and cook for about 15 minutes. Drain and set aside.

Cook the eggs (mollet style): in a saucepan, bring some water to a boil, add the eggs. Cook for 7 minutes, drain the water and pour some cold water to stop the cooking. Remove the eggshells and set aside.

Prepare the vinaigrette: in a small container, mix the pesto sauce with about 1 tbsp of olive oil and 1/2 tbsp of vinegar. Drizzle in a few drops of water to make the vinaigrette thinner if necessary.

Assemble the salad in a large salad bowl: start with the greens, add the potatoes, the peas, sprinkle with crumbled feta cheese and some basil leaves. Pour the vinaigrette and mix well. Serve onto plates and add an egg on top, sliced in two.