Pesto Potato Salad
How to Make
700g baby potatoes
1 1/2 cups green beans
2 spring onions
2 tbsp basil pesto
1 handful Pea Shoots Microgreens
Salt & pepper
Bring a large pot of water to the boil. Wash and cut potatoes into bite size pieces. Add potatoes to boiling water and cook until tender. Drain and set aside. Bring a second pot of water to the boil, add green beans and blanch until bright green and tender (around 2-3 minutes). Drain and set aside.
Thinly slice radishes into rounds and roughly chop spring onions. To assemble, add potatoes and green beans to a serving bowl. Stir through pesto. Add spring onions and combine. Finish with radishes and Pea Shoots Microgreens. Season with salt and pepper
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