Ingredients

(serves 6-8)

Salad

2kg baby potatoes, halved or quartered depending on size

300g asparagus, ends trimmed

4 radishes, thinly sliced

Yoghurt Dressing

200g Greek natural yoghurt

3 Tbsp of finely chopped chives

1 clove garlic, minced

To Serve

1/4 cup Italian parsley, leaves picked

1/4 cup dill, leaves picked

Prep It

Halve smaller potatoes and quarter larger potatoes. Trim woody ends from asparagus and thinly slice radishes.

Finely chop chives and mince garlic. Combine both with yoghurt in a small bowl. If your yoghurt is very thick. Water it down about 1 tsp of cold water at a time until you get a good drizzling consistency. Season with salt and pepper and set aside in the fridge to infuse.

Cook It

Place potatoes in a large pot and cover with cold tap water. Season water very well with salt and place on medium-high heat. Bring to the boil and cook for about 20 minutes, or until potatoes are very tender. Drain well and transfer to a large tray to cool down.

While potatoes cook bring a medium pot of salted water to the boil. Once boiling add asparagus and cook for 3-4 minutes, until bright green and tender. If you have skinny asparagus it will take a lot less cook time. Drain and run under cold water to cool and stop the cooking. This will mean they stay a lovely green colour.

Finish It

Pick your herbs just before serving so they don’t wilt. Toss your potatoes in a large bowl with asparagus and a good drizzle of olive oil. Season with salt and pepper and transfer to your serving bowl. Drizzle over yoghurt dressing and sprinkle over radishes, parsley and dill.