8 kipfler potatoes, washed, cut into 1cm thick rounds
1 tablespoon olive oil
100g watercress, ends trimmed, plus extra sprigs to serve
½ cup macadamia nuts
1 garlic clove, chopped
⅓ cup extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon water
100g baby beans, ends trimmed, blanched
Preheat oven to 200°C (180°C fan forced). Line two baking trays with baking paper. Lay Lilydale Breast Strips on one of the prepared trays and bake according to packet instructions.
Place potatoes onto the other prepared tray in a single layer. Drizzle with oil and season well. Bake for 25-30 minutes, until golden and tender.
Meanwhile, make pesto. Place watercress, macadamias and garlic in a small food processor. Pulse until chopped. Add extra virgin olive oil, lemon juice and water. Process until a paste forms. Transfer hot potatoes to a bowl, add half of the pesto and stir to coat.
Serve Lilydale Breast Strips with potato pesto salad, beans, extra watercress and remaining pesto.
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