Indulge yourself at the barbecue without feeling too guilty with this healthier version of potato salad – this recipe swaps fat-clogged mayo for antioxidant-rich minted pesto. Serves: 4Cooking time: 1 hour 15 minutes Preparation time: 10 minutes250g
Week (May 21-27). For a vegetarian version swap Parmesan for vegetarian Italian-style hard cheese.Preparation time: 30 minutesServes: 2Salsa1 red pepper110g tinned chopped tomatoes2 tbsp olive oil1 garlic clove, crushed1 fresh red chilli, deseeded
