asparagus, chickpea and potato salad with yoghurt and mint dressing

serves 2

150 g (5½ oz) small new potatoes

175 g (6 oz) asparagus spears, trimmed and cut into 3 cm (1¼ inch) lengths

135 g (4¾ oz/3 cups) baby spinach leaves

400 g (14 oz) tin chickpeas, rinsed and drained

30 g (1 oz/¼ cup) pepitas (pumpkin seeds), toasted

YOGHURT AND MINT DRESSING

60 g (2¼ oz/¼ cup) sheep’s milk yoghurt

finely grated zest of ½ lime

freshly squeezed juice of ½ lime

freshly squeezed juice of ½ lemon

¼ cup mint leaves, finely chopped

pinch sea salt

To make the yoghurt and mint dressing, put all of the ingredients into a blender and blend until smooth. Cover with plastic wrap and place in the refrigerator until needed.

Cook the potatoes in a large saucepan of boiling water for 10 minutes, or until tender. Add the asparagus to the pan for the last 2 minutes and cook until bright green and tender. Rinse the asparagus immediately under cold water and drain well. Cut the potatoes in half and cool.

Put the spinach, chickpeas, pepitas, asparagus, potato halves and dressing in a large serving bowl and toss gently to combine. Serve immediately with the yoghurt and mint dressing drizzled over the top.

This yoghurt and mint dressing also tastes great spooned over baked potatoes — a whole meal in itself!