Name: Potato and bean salad with lemon yoghurt dressing
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 small potatoes, unpeeled, cut into wedges; 150 gram green beans, trimmed, cut into 3cm lengths; 230 gram baby rocket leaves; 1/2 small red onion, sliced thinly; Lemon yoghurt dressing; 1/3 cup low-fat yoghurt; 1 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; 1 tablespoon finely chopped fresh flat-leaf parsley

Ingredients

2 small potatoes, unpeeled, cut into wedges

150 gram green beans, trimmed, cut into 3cm lengths

230 gram baby rocket leaves

1/2 small red onion, sliced thinly

Lemon yoghurt dressing

1/3 cup low-fat yoghurt

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1 tablespoon finely chopped fresh flat-leaf parsley

Method

Potato and bean salad with lemon yogurt dressing

1.Boil, steam or microwave potato and beans, separately, until tender; drain. Rinse beans under cold water; drain.

2.Place potato and beans in medium bowl with rocket and onion; toss gently to combine

3.Make lemon yoghurt dressing; drizzle over salad to serve.

Lemon yoghurt dressing

4.Combine ingredients in small bowl.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Potato and bean salad with lemon yogurt dressing

Lemon yoghurt dressing

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