Peppery Potato, Rocket and Pesto Salad

Potato, Rocket and Pesto Salad
This is a great way to use up any leaves, plus any roasted veg, in a big mix that is not just full of flavour, but seasonal, quick and easy to make.

Ingredients:

• Potatoes
• Onions
• Parmesan
• Cornflour (or any flour)
• Salt and pepper (to taste)
• Rocket
• Spring Onions
• Pea shoot

For the pesto:

• 100g wild garlic
• 50g Parmesan grated
• 50g hazelnuts, skinned and toasted
• olive oil
• lemon juice, to taste
• salt and pepper

Method:

1. Chop, peel and then parboil your potatoes. While they are boiling, finely grate up some parmesan and mix together with the flour to create a floury cheesy mix.
2. Once the potatoes are parboiled, drain then and fluff in the parmesan and flour mixture. Then place into an oven tray of hot oil and roast until crispy. You may have to turn them while roasting.
3. Now, make the pesto. Start by thoroughly washing your wild garlic and place in a food processor, blitz until fairly well broken up.
4. Next add your Parmesan and process further, this will help to break down the garlic leaves.
5. Finally add your hazelnuts. When the nuts are added you will want to have your olive oil to hand; turn the machine back on, and add olive oil to your desired consistency. Add salt, pepper and lemon juice to taste. You can always make this more traditionally and slowly in a pestle and mortar too.
6. Once the potatoes are roasted and crispy, take them out of the oven. Finely chop your rocket, spring onions and pea shoots, then mix everything together in a bowl and toss to ensure the pesto fully covers everything.