•  500g baby (chat) potatoes
•  200g green beans, trimmed
•  1 x 200g hot smoked salmon fillet, flaked
•  40g baby spinach leaves

horseradish pesto

•  2 ½ cups basil leaves
•  2 tablespoons store-bought grated horseradish
•  2 tablespoons pine nuts, toasted
•  2 tablespoons finely grated parmesan
•  sea salt and cracked black pepper
•  ¼ cup (60ml) olive oil

  To make the horseradish pesto, place the basil, horseradish, pine nuts, cheese, salt, pepper and oil in the bowl of a small food processor and process until smooth. Set aside.

  Place the potatoes in a saucepan of salted cold water and bring to the boil. Cook for 12–15 minutes, add the beans and cook for a further 2 minutes. Drain and cool slightly. Slice the potatoes and beans and place in a bowl with the salmon, baby spinach leaves and horseradish pesto. Toss to combine. Serves 2.