1. Bring a large pan of salted water to the boil. Cut the potatoes into bite sized pieces and simmer for 15-20min until tender. Drain and allow to cool.
2. Cook the green beans in boiling water for 5min, then drain and rinse in cold water.
3. Make the pesto: Wash the wild garlic and place in a food processor. Lightly toast the pine nuts. Grate the Parmesan cheese and add these to the wild garlic. Blitz together for 10sec or so, then gradually add the olive oil until you get a nice thick consistency.
4. Place the potatoes, green beans and mozzarella balls into a large bowl and stir through 1-2tbsp pesto (more if desired) until all is coated.
5. Spoon onto a dish and add salt and pepper to serve.

Find a complete celebration tea party menu in our coronation-themed bumper issue, out now! Plus lots of relaxing, feelgood reading. In newsagents and supermarkets.