This delicious summer salad is so simple to make yet never fails to disappoint.
600g baby new potatoes, cut into halves or quarters
200g green beans
600g cooked prawns
For the dressing:
300ml Greek yoghurt
1 tbsp lemon, juiced
2 tbsp red onion, diced
2 tbsp dill, chopped
2 tbsp mint, chopped
2 tsp olive oil
2 tsp Dijon mustard
Peel potatoes and place in a pan of cold water, bring to the boil and cook for 10 minutes or until just tender.
Add the beans for the remaining 3-4 minutes. Drain, set aside and allow to cool for 30-40 minutes.
Meanwhile, you can prepare the dressing by mixing all ingredients together in a medium-sized bowl.
Add everything to a large bowl, season with a little salt & pepper and toss well to combine.
Divide on five plates and garnish with parsley, optional.
Calories 317 k/cal