SERVES: 6-8

METHOD

Step 1
For the mint and lemon dressing, combine yogurt, Dijonaise, garlic, lemon juice, mint, sugar, salt and pepper together, stirring to combine. Set aside until required.

Step 2
Place prepared potatoes in a large saucepan covered in cold water over a medium heat. Bring to the boil and cook for 10 minutes or until tender. Remove potatoes (reserving boiling water) and place in a large mixing bowl with ½ the dressing, tossing gently to combine. Set aside to cool completely.

Step 3
Using the same saucepan and cooking water, return pan to a medium heat and bring back to boil. Add asparagus, beans, broad beans and sugar snap peas and cook for 2 minutes. Drain and refresh under cold water.

Step 4
To assemble salad, add remaining dressing to potatoes, with blanched greens, zucchini ribbons, spring onions, zest and mint, tossing gently to combine

To serve, sprinkle over baby capers and season with freshly ground black pepper.

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