Salmon and potato salad with horseradish pesto

Ingredients

200 g	Green beans, trimmed
500 g	Baby potatoes (Main)
200 g	Hot-smoked salmon fillets, flaked (Main)
40 g	Baby spinach

Horseradish pesto

2 Tbsp	Horseradish, grated
2 ½ cups	Basil leaves
2 Tbsp	Pine nuts, toasted
2 Tbsp	Parmesan cheese, finely grated
1 to taste	Salt & freshly ground pepper
¼ cup	Olive oil

Directions

1. To make the horseradish pesto, place the basil, horseradish, pinenuts, cheese, salt, pepper and oil in the bowl of a food processor and process until smooth. Set aside.
2. 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.
3. Slice the potatoes and beans and place in a bowl with the salmon, baby spinach leaves and horseradish pesto. Toss to combine.