Catherine's version of Aubergine, ginger and potato salad ...

I made this for Sarah the other night so it was a joint effort. I'm not keen on aubergines so substituted zucchini. I also added a seeded red chilli to the coriander pesto and found a lot of seasoning was required to make it tasty.

I quite liked the salad with zucchini. I used much less oil than the recipe said as the zucchini didn't soak it in as much. If I was making it again I would fry the potatoes first so that they crisp than add the zucchini and the end. I would also use cashews instead of peanuts in the pesto. The chilli worked well so I'd do that again and would probably also add more lime juice too.