Green potato salad

Ingredients

• ½ lemon
• 1 small fennel bulb, ends trimmed
• 1 red apple
• ½ small red onion, thinly sliced
• 50g baby spinach and beet leaves
• 2 tablespoons extra virgin olive oil

Method

1. Boil, steam or microwave whole potatoes for 5-8 minutes, until tender. Drain and when cool enough to handle, cut into thick slices.
2. Mix together oil, lemon juice, garlic and chilli in a large bowl. Add potato, while still warm; gently toss to coat then set aside.
3. Blanch broad beans and peas in a large pan of boiling water. Drain, then peel broad beans. Add peas, broad beans, chives and mint to potato and gently toss to combine. Serve topped with crumbled feta.