Ploughman’s Plate (HC)

Ingredients

• 150g baby potatoes, washed and halved (quartered if large)

• ½ tbsp full-fat Greek yoghurt

• ½ tsp mayonnaise

• ½ tsp Dijon mustard

• ½ tsp white wine vinegar

• 1 tsp fresh parsley, chopped

• 1 tsp chives, chopped

• Pinch of black pepper, to taste

• 2 hard-boiled eggs, halved

• 30g cheese, sliced

• ½ apple, sliced

• 3 radishes, halved

• 2 large tomatoes, quartered

• 1 tbsp chutney or piccalilli

Instructions

1. Add the baby potatoes to a pan of boiling water or a steamer. Cook for around 20 minutes or until tender. Drain and set aside to cool.

2. In a large bowl, combine the Greek yoghurt, mayonnaise, Dijon mustard, white wine vinegar, chopped parsley and chives. Season with black pepper to taste.

3. Add the cooled potatoes to the dressing and mix well until evenly coated.

4. To serve, place the dressed potatoes on a plate alongside the hard-boiled eggs, cheese, apple slices, radishes, tomatoes and chutney (or piccalilli).

   Note - Short on time? You could also use 3-4 tablespoons of good-quality shop-bought potato salad instead of making your own.

   Add any other additional vegetables, salad leaves or pickled vegetables. Can also add additional protein element such as ham, chicken or fish etc.

Lunch / Dinner

Serves: 1