This delicious summer salad is so simple to make yet never fails to disappoint.

Serves 5


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.

Nutritional Information

Calories 317 k/cal Protein 36g Carbs 25g Fats 6g Fibre 3g
August 03, 2021