450g (1lb) small new potatoes, cut into bite-sized pieces
200g (7oz) sugar snaps/mange tout/ runner beans, chopped diagonally into slices
675g (1.5lb) ripe mixed tomatoes, chopped into chunks
4 salad onions, thinly sliced
200g (7 oz) baby spinach leaves
2 ripe tomatoes, peeled and seeded
1 tbsp pesto
sea salt and ground black pepper
1 small lemon
2 fat garlic cloves
Handful of flat-leaf parsley, torn
Cook the potatoes in a large pan of slightly salted boiling water for 10-12 mins or just tender. Add runner beans/mange tout/sugar snaps and cook for a further 2 mins. Drain and rinse under cold running water
Toss the potatoes and beans with the mixed tomatoes, salad onions and spinach and season to taste
For the gremolata, use a vegetable peeler to pare thin strips of rind from the lemon. Carefully remove as much white pith as possible. Finely chop the lemon rind and toss with the garlic and parsley. Season and set aside
Squeeze the juice from the lemon and whizz in a food processor with the peeled tomatoes and pesto for 10-15 secs.
Pour over the potato mixture and toss through. Scatter over the gremolata to serve.