350g baby new potatoes
500g assorted green veggies, sugar snap peas, mange tout, asparagus spears, petit pois
For the dressing
100ml virgin olive oil
30g assorted herbs, flat – leaf parsley, chives, chervil, dill and basil
Zest and juice of ½ a lemon
Boil potatoes in their skins, until soft when pierced with a knife; refresh in cold water.
Blanch green veggies by popping them into boiling water for 2 minutes; drain and refresh with ice – cold water; drain again and pat dry.
Whizz the oil, herbs and lemon juice and rind together in a food processor.
Toss the potatoes, veggies and herb dressing together, and serve
Grown ups – add 1 bunch of finely sliced spring onions to your salad.
A clove of garlic and 1 tablespoon of wholegrain mustard can also be added to the dressing.
For a creamy dressing, a couple of tablespoons of low – fat mayonnaise can be added.
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