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Salad:
Dressing:
Salad:
Boil the potatoes in salted water until tender. Drain and set aside to cool.
Add the peas and mangetout to a pot of boiling salted water and boil for 2 minutes. Drain and rinse with cold water. Set aside.
Cube the feta and roughly chop the pistachios and mint leaves. Set aside.
Dressing:
Using a mixing bowl, add the yoghurt, oil, mayonnaise, lemon juice, lime zest, mustard and dill and whisk together.
To assemble:
Halve the potatoes and place in a large salad bowl. Add the peas and mange tout.
Place the mint around the vegetables and top with the feta and pistachios.
Pour the yoghurt dressing over and enjoy as a delicious side!
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