Chop potatoes into large inch-sized chunks and put in a pot. Add 2 cups of boiling water (from the jug), a large pinch of sea salt, bring to the boil, then reduce to low and simmer with the lid on for 15 minutes.

Next trim the tops of your beans and cut them in half. 4 minutes before your potatoes are done, throw the beans on top and lid back on letting them steam for the last 4 minutes. If your pot isn't big enough, you can do these in a separate pot with just half a cup of boiling water (steaming them again with lid on, as opposed to boiling them). When the potatoes are done (you can put a knife through but they're still crisp) and beans are just turning bright green, drain them in a colander and leave to cool. You might like to rinse your beans under cold water if you'd like to retain that bright green colour.

Drain your chickpeas (I save the brine and add to a soup or curry later in the week, or you can freeze it) and rinse them in a colander.

Now carefully in a bowl add your potatoes, green beans, chickpeas and pesto, and fold gently to combine. I often layer them (a layer of potatoes, green beans, chickpeas and pesto, then repeat the same again three or four times), that way you don't have to stir too much to combine and therefore don't break up the potatoes. This isn't necessary (just makes for prettier photos and presentation!).

Top with extra capers and herbs, and serve warm on a bed of salad greens with a squeeze of lemon and extra sea salt and black pepper. Or pop in the fridge to serve cold the next day - will last up to 5 days in the fridge. Yummola!