Herby New Potatoes with Asparagus, Peas and Lemon Yoghurt

Ingredients

• Cornish New Potatoes (500g), halved if large
• Asparagus (1 bunch), woody ends trimmed
• Sugar Snap Peas (150g)
• Greek Yoghurt
• Lemon, zest and juice
• Fresh Dill, finely chopped
• Fresh Mint, finely chopped

Method

1. Bring a large pan of salted water to the boil and cook the new potatoes for around 12–15 minutes until tender. Drain well and set aside
2. While the potatoes cook, blanch the asparagus and sugar snap peas in boiling water for 2–3 minutes until bright and just tender. Drain and rinse briefly under cold water to stop the cooking
3. In a small bowl, mix the Greek yoghurt with lemon zest, a squeeze of lemon juice, a pinch of salt and a drizzle of olive oil
4. Heat a large frying pan over medium heat and add a little olive oil. Add the cooked potatoes and cook for a few minutes until lightly golden
5. Add the asparagus and sugar snap peas to the pan and warm through gently. Season with salt and black pepper
6. Remove from the heat and toss through the chopped dill and mint
   Serve the vegetables warm with the lemon yoghurt spooned over or alongside
   
   Serves 2.