For the Dill Pesto (You will have extra to spare or save):

1. Place dill (stems included), lemon juice, raw cashews, garlic cloves, onion/shallot, cumin, and mustard, in a food processor. Pulse until mixed.
2. Scrape down the sides if needed. Add oil, salt and pepper. Blend again until smooth. Might take a few minutes to get there. Save a few pieces of dill to garnish.

For the Salad:

1. Slice sweet potato into thin strips. Quarter new potatoes (or fingerling potatoes).

   2. Add quartered potatoes and 2 Tbsp broth to microwave-safe dish. Heat 3–4 minutes until tender, but not overcooked. Toss halfway through cooking; check on texture. Alternatively, you can steam your potatoes on the stovetop. See notes

   3. Once tender, transfer potatoes to large bowl.

   4. Add sweet potato slices to broth in microwave safe bowl steam in microwave 1–2 minutes or until tender. Remove; drain broth.

   5. Place sweet potatoes (sliced) in large bowl with new potatoes (quartered). Mix in dill pesto, mix.

   6. Slice or shave cucumber. Slice lettuce into wedges. Cut lemon into quarters or slice (for garnishing).

   7. Arrange wedge lettuce in large serving bowl.

   8. Add dill pesto potato salad on top. Arrange evenly in large bowl.

   9. Place cucumber slices between potatoes and salad wedges, spreading them out over the bowl. Brush or spoon extra dill pesto on top of lettuce, potatoes, cucumber, etc. Add lemon, capers, and microgreens and/or extra herbs to garnish.

   10. Drizzle with extra olive oil and toppings of choice.