Roasted Potato Salad with Coriander Pesto

Ingredients:
1.25kg medium potatoes, each cut into 8 pieces
15mlolive oil
5ml sea salt
1ml fresh ground black pepper
200ml diced celery
125ml diced onion
2 mangoes, peeled and diced

For the Coriander Pesto:
200ml packed measure of chopped coriander
60ml packed measure of chopped mint

1 jalapeno, ribs and seeds removed, minced

5ml grated ginger
2 garlic cloves, minced
125ml unsweetened shredded coconut, fresh or frozen (defrosted)
2.5ml sea salt
2.5ml ground coriander
5ml ground cumin
Juice of 1/2 lime
30ml water
30ml olive oil

Method:Preheat oven to 220ºC.

Place potatoes on a large baking sheet and toss with olive oil, salt and pepper. Bake for 20 to 30 minutes or until browned and fork tender.

For the pesto:
In a food processor, add coriander and next 10 ingredients (through water) and pulse until finely minced. With the food processor running, stream in the olive oil through the spout. Refrigerate until needed.

In a large bowl, mix cooked potatoes, celery, onion and mangoes. Toss with 125ml coriander pesto.