Cauliflower And Pesto Potato Salad

• 2 1/4 lbs new potatoes, halved
• 1 lb cauliflower, cut into florets
• 1/2 lb green beans, sliced
• 3 oz arugula
• 1 oz parsley, chopped
• 1 clove garlic
• 1/3 cup olive oil
• 1 None lemon, juiced
• 2 tbsp sliced almonds
• 2 None red onions, thinly sliced

1. Cook the potatoes in salted, boiling water for 12-15 mins, until tender. Drain and rinse under cold water.
2. Meanwhile, cook the cauliflower in a separate pan of boiling water for 3-4 mins. Add the green beans and cook 2-3 more mins. Drain then rinse under cold water.
3. For the pesto, place the arugula, parsley, garlic, oil, lemon juice, almonds and 1/2 cup water in a food processor and blend until smooth. Season generously and mix with the potatoes, cauliflower, green beans and onions. Leave to marinate for 30 mins, then serve.

new potatoes, cauliflower, green beans, arugula, parsley, clove garlic, olive oil, lemon, almonds, red onions

Taken from recipes-plus.com/api/v2.0/recipes/21613 (may not work)