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Potato and Cauliflower Pesto Salad


Serves 4.


1 large cauliflower, cut into florets
500g new potatoes, halved
1 large red onion, finely chopped
1 jar creamed basil
Juice and rind of 1 lemon
100ml olive oil and a little extra
Pinch of salt
150g walnuts or pine nuts


Preheat the oven to 200 degrees and place the cauliflower florets onto a baking tray. Drizzle with a little olive oil and a pinch of salt and roast for 20 minutes and then set aside to cool.

Bring a large pan of water to the boil and cook the potatoes until soft. Drain and leave to cool.

Once the cauliflower and potatoes are cool, put them into a large bowl and stir the rest of the ingredients except for the nuts. Heat a frying pan and toast the walnuts/pine nuts for a few minutes. Top the salad with them and serve


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