Potato and Green Bean Salad with Pesto Vinaigrette with Beronia Rose

Prep time: 10 minutes

Cook time: 10 - 15 minutes

Total time: 25 minutes

Serves: 4

Ingredients:

800g new potatoes, larger ones cut in half

4 free-range eggs

250 g green beans

100g basil pesto

2 tbsp rice wine vinegar

150g pitted black olives

150g cherry tomatoes, halved

100g rocket, washed

150g goat cheese

Method:

Place the potatoes, green beans and eggs into salted boiling water. After 6 minutes, remove the green beans and eggs from the water, and place them in a bowl of ice cold water. Continue to cook the potatoes until tender. Drain and set aside.

To make the pesto vinaigrette, mix together the basil pesto with the rice wine vinegar. Set aside.

Divide the rocket between four plates. Toss together the new potatoes, green beans, pitted black olives and cherry tomatoes with the pesto vinaigrette and add to the plates. Peel the eggs and slice into wedges, placing an egg on each plate. Garnish with crumbled goats cheese to serve.