Potato and green bean salad with roasted cauliflower and broccoli pesto

This salad uses the roasted cauliflower and broccoli pesto as a seasoning. Serve it either as a main or a side dish.

Ingredients (serves 4-6)
- 6 large potatoes, boiled then diced
- 1 cup green beans, trimmed
- 1 cup yellow wax beans, trimmed 
- a handful Kalamata olives
- 1/3 cup pumpkin seeds, toasted
- 2 cups mixed greens of your choice (baby Kale, arugula, spinach etc.)
- 2 Tablespoons extra virgin olive oil (optional)
- salt and pepper, to taste
- 4-5 Tablespoons roasted cauliflower and broccoli pesto (recipe here)

Bring a pot of water to a rolling boil, add some sea salt, the green and yellow beans and boil for about 4 minutes if you prefer them 'al dente' or longer for a softer texture. Drain and run under cold water, then allow to drain completely. In a large bowl, combine the potatoes with the beans, olives, pumpkin seeds and season with salt, pepper and the pesto. Toss gently to coat, taste and adjust seasonings. Garnish with the mixed greens and the olive oil, if using. Enjoy!

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