Yukon Gold Potatoes	g
Pine Nuts	g
Garlic Clove
Parmesan Cheese	g
Mango
Medjool Dates	g
Spring Onion
Peanuts	g
Pinch of Salt
Lime Juice	tbsp
Olive Oil	ml
Sugar
Salt & Pepper to taste

1. Peel, wash and dice the potatoes. Then cook in boiling salted water for 10-15 minutes.
2. In the meantime, roast the pine nuts in a pan without oil, remove them and let them cool.
3. Peel and finely chop the garlic and place in a tall container. Pluck the coriander leaves and add to the garlic. Also add the pine nuts, parmesan, lime juice and oil.
4. Puree all of the pesto with a hand blender. Then season to taste with salt, pepper and sugar.
5. Drain the potatoes, rinse in cold water and drain well. Then put in a bowl and mix with the coriander pesto.
6. Peel the mango and cut the flesh off the stone, then dice. Stone and cut the dates. Cut the spring onions into rings and then add all the ingredients to the potatoes.
7. Mix everything together and, if necessary, season with salt and pepper.

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