Prawn, Potato, Pea & Fetta Salad

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SERVES 4

INGREDIENTS

• 800g baby potatoes, halved

• Salt

• 1 bunch asparagus, finely sliced

• 1 1/2 cups frozen peas, defrosted

• 1/4 cup cornichon, sliced + 2 tbsp pickle juices

• Handful dill, mint, roughly chopped + extra to serve

• 2 sping onions, finely sliced

• Zest & juice 1 lemon

• 2 tbsp olive oil

• 1 tub Persian Fetta

• 16 peeled, cooked medium prawns

METHOD

Boil the potatoes in lightly salted water until tender. Drain and cool.

Combine the potatoes, with the remaining ingredients except the prawns and extra herbs.

Season, toss well then top with the prawns and herbs to serve.

Watch our instructional video