two-potato and green bean salad with rocket pesto

makes 6 servings

400g (14 oz) new potatoes, leave peel on and cut into halves

400g (14 oz) sweet potatoes, peel and cut into chunks equal to potato halves

400g (14 oz)green beans, top and tail, cut into 1 inch lengths

pesto

60g (2 oz/2 large handfuls) rocket

50g (2 oz/1/2 cup)freshly grated parmesan

2 tablespoons macadamia nuts

4 tablespoons extra virgin olive oil 
1 1/4 teaspoon salt (or to taste)
1/2 teaspoon asafoetida (or 2 teaspoons garlic infused oil)
a splash of water if necessary to get your blender blades going

• add the new potatoes and sweet potatoes to a pot, top with cold water, add salt and boil until nearly tender 
• towards the end of cooking add in the green beans and cook until potatoes and sweet potatoes are tender but green beans are still bright green and retain some crunch
• drain and set aside to cool until slightly warm
• place pesto ingredients into a blender and process to a rough puree
• when ready to serve, gently stir pesto through salad

notes

• macadamia nuts may be substituted with other low fodmap nuts and seeds like pine nuts (maximum 15 pine nuts per serving) or sunflower seeds (unlimited)
• rocket leaves may be substituted with baby spinach leaves, watercress tops or sweet basil leaves
• though garlic is not allowed on the low fodmap diet, garlic infused oil is as the fructans (oligosaccharides) in garlic are water soluble, but not oil soluble so garlic oil has the delicious flavour of garlic, but not the problematic fructans as they cannot dissolve in oil.