- 2 tbsp olive oil
- 1 potato, peeled and cubed
- pinch chilli flakes
- salt and freshly ground black pepper
- ½ stalk rhubarb, finely sliced
- 2 spring onions, finely sliced
- 50g/1¾oz green beans, blanched
- 50g/1¾oz whole blanched almonds
- small handful fresh flatleaf parsley
- 2 tbsp olive oil
- 1 garlic clove, chopped
- salt and freshly ground black pepper
- For the sautéed potatoes, heat the olive oil in a frying pan and add the potato cubes and chilli flakes. Season with and salt and freshly ground black pepper and sauté until golden-brown on all sides.
- For the salad, place the potatoes into a bowl with the salad ingredients and stir well.
- For the almond pesto, place all the pesto ingredients into a small food processor and blend until almost smooth.
- To serve, place the salad onto a serving plate and top with a dollop of almond pesto.