- 1 stalk rhubarb, thinly sliced
- 100g/3½oz green beans, blanched
- 3 spring onions, thinly sliced
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 2 tsp Dijon mustard
- salt and freshly ground black pepper
- 50g/1žoz whole blanched almonds
- small handful flatleaf parsley
- 2 tbsp olive oil
- 1 garlic clove
- For the salad, place the rhubarb, green beans and spring onions into a large bowl and stir.
- For the dressing, in a separate bowl mix together the olive oil, vinegar and mustard. Season, to taste, with salt and freshly ground black pepper and mix well. Pour over the salad and stir well.
- For the almond pesto, place the almonds, parsley, oil and garlic into a small food processor and blend until almost smooth.
- To serve, place the salad into a serving dish and top with a dollop of almond pesto.