Ingredients
150g/5½oz new potatoes, halved
100g/3½oz fresh peas
55g/2oz walnuts
55g/2oz goats' cheese
2 tbsp Greek-style yoghurt
1 tbsp chopped fresh flatleaf parsley
1tbsp chopped fresh chives
salt and freshly ground black pepper
Method
1. Bring a pan of salted water to the boil, add the potatoes and boil for 8-10 minutes, or until tender.
2. Add the fresh peas to the pan for the final three minutes of cooking time and drain.
3. In a bowl, mix the potatoes and peas with the walnuts and crumble in the goats' cheese.
4. In another small bowl, mix the Greek-style yoghurt with the herbs, season with salt and freshly ground black pepper and drizzle over the salad.
5. Serve.
