Pesto Infused Potato Salad

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