coriander pesto potato salad
1kg baby ( new) potatoes 340g apple cucumbers, peeled, deseeded and thinly sliced 6 marinated artichoke hearts, quartered baby ( micro) shiso leaves, to serve coriander pesto 1 cup coriander leaves ¼ cup ( 40g) blanched almonds, toasted 1 clove garlic, crushed 1⁄3 cup ( 25g) finely grated parmesan 2 tablespoons white balsamic vinegar ½ cup ( 125ml) olive oil sea salt and cracked black pepper Place the potatoes in a saucepan of salted cold water over high heat. Bring to the boil and cook for 18- 20 minutes or until tender. Drain, allow to cool slightly and remove the skins. To make the coriander pesto, place the coriander, almonds, garlic, parmesan, vinegar, oil, salt and pepper in a food processor and process until a paste forms. Place in a bowl with the potatoes, cucumber, artichokes, salt and pepper and toss to coat. Top with the shiso leaves to serve. Serves 4.