Warm Ribbon Courgette & Potato Salad with Pesto

Ingredients

• 9  baby potatoes cooked
• 2  courgettes thick peeled
• 1 clove garlic finely grated
• 3 servings enough pesto to serve fresh
• 1 tbsp rapeseed oil cold pressed
• 3 servings grinding of salt and pepper good

Equipment

• wok

Directions

1. Heat the oil in a hot wok and lightly cook the courgette ribbons with the garlic until just tender.
2. Add the potatoes and toss.
3. Season with salt and pepper.
4. Drizzle some homemade pesto over each salad. It may help to loosen the pesto with some olive oil or rapeseed oil.notes: Use my recipe for traditional pesto. If you are making this dish for vegans, just leave out the parmesan