Cauliflower And Pesto Potato Salad - cooking recipe

Ingredients

2 1/4 lbs new potatoes, halved
1 lb cauliflower, cut into florets
1/2 lb green beans, sliced
3 oz arugula
1 oz parsley, chopped
1 clove garlic
1/3 cup olive oil
1 None lemon, juiced
2 tbsp sliced almonds
2 None red onions, thinly sliced

Preparation

Cook the potatoes in salted, boiling water for 12-15 mins, until tender. Drain and rinse under cold water.
Meanwhile, cook the cauliflower in a separate pan of boiling water for 3-4 mins. Add the green beans and cook 2-3 more mins. Drain then rinse under cold water.
For the pesto, place the arugula, parsley, garlic, oil, lemon juice, almonds and 1/2 cup water in a food processor and blend until smooth. Season generously and mix with the potatoes, cauliflower, green beans and onions. Leave to marinate for 30 mins, then serve.