INGREDIENTS

• 4 large potatoes

• 1.5 cup peas

• 200g green beans

• 1 handful fresh chives

• 1 small handful fresh mint

• 1 small handful fresh basil

• 2 spring onions

• ½ tsp grated lemon zest

• 1 tsp black pepper and salt

• 4 radishes

 

METHOD

1. Preheat oven to 200 degrees Celcius and chop potatoes into quarters, spread out on a large baking sheet and bake in the oven for about half an hour, until the outside turns crispy and the inside is soft and cooked when a fork is inserted

2. Remove potatoes from the oven and chop into smaller pieces and add to a large bowl, they might be a little too hot so you could let them stand for ten minutes to cool down

3. Chop the beans into pieces and mix with the peas then boil for 4 minutes, drain the vegetables and immediately run under cold water to stop them cooking, then add to the bowl with chopped potatoes

4. Chop the spring onions finely, along with the herbs and add to the bowl

5. Grate the radish with the flat side of the grater for thin circles, then I cut those a little to smaller thin pieces, and finely grate a bit of lemon zest, add all to the bowl mix

6. Add the salt and pepper, I prefer quite a lot of pepper, so it depends on your preferred taste, then mix everything well

7. Add sauce to the potato dish and mix thoroughly before serving (The sauce you choose depends on your preferred taste, either honey and mustard dressing, mayonnaise, lemon and herb dressing or a light chilli sauce)

8. Serve as a side to other dishes and enjoy