Ingredients

• 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

Directions

• 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.