Green Goddess Salad

Place the potatoes in a large saucepan and cover with water. Bring to the boil and cook for 15 minutes or until tender. Place the green beans in the base of a colander and drain the potatoes over the beans (the heat of the potatoes will soften them).

Meanwhile, make the green goddess dressing. Place a quarter of the avocado, the yoghurt, mint, tarragon, half of the lemon zest and half of the lemon juice in a blender and blend until smooth. Season to taste with salt and pepper. If you don’t have a blender you can just stir finely chopped herbs through the yoghurt, avocado and lemon.

Combine the potatoes, beans, almonds and remaining avocado in a large bowl. Stir through the green goddess dressing to coat well.