Garden potato salad with yoghurt dressing

To begin, cook the potatoes in salted boiling water until soft but still holding their shape. Drain and allow to cool completely

Blanch the peas in salted boiling water until tender. Drain and set aside

Slice the apple and sprinkle over the lemon juice to prevent discolouration

To make the dressing, mix all the ingredients together in a blender until well-incorporated. Reserve in the fridge

Mix the potatoes with half of the yoghurt dressing. Scatter the lamb's lettuce on a serving dish and place the potatoes on top

Add the rest of the ingredients to the plate and drizzle over the rest of the dressing. Sprinkle over the lemon zest and serve immediately