Method
Step 1
Place potatoes in a single layer on a baking paper lined tray, spray with oil and season to taste. Bake in a preheated oven at 200°C for 30-35 minutes or until golden and tender. Meanwhile, spray carrots with oil and add to potatoes half way through cooking time. Stand vegetables for 10 minutes after cooking.
Step 2
Meanwhile, cook bacon in a non stick frypan until crisp. Place in a large bowl with roasted vegetables. Add spring onions, peas and mint. Toss gently to combine. Transfer to a serving platter.
Step 3
Combine Providore Series Pesto and sour cream in a small bowl and season to taste. Loosen dressing with a little milk, if desired. Drizzle dressing over salad. Serve immediately.
Tip
Try tossing creamy dressing through salad before serving, if desired.