200g small new potatoes - washed, boiled in their skins and cooled
150g fresh garden peas - boiled until just soft
50g mixed salad leaves
50g Wensleydale cheese - cubed

Dressing
15ml (1 tablespoon) low fat mayonnaise
15ml (1 tablespoon) white wine vinegar
15ml (1 tablespoon) fresh chives - chopped
15ml (1 tablespoon) fresh mint - chopped
15ml (1 tablespoon) olive oil
salt and freshly ground black pepper

2 saucepans and lids
sharp knife
chopping board
mixing bowl
measuring jug
fork
tablespoon
colander

Place the dressing ingredients in the measuring jug and mix lightly using a fork.
Cut the cooked potatoes in half lengthways and place in the mixing bowl with the cooked peas, salad leaves and Wensleydale cheese. Mix the ingredients carefully avoiding crumbling the cheese.
Drizzle the dressing over and serve immediately.

HOT TIP: Best served whilst the potatoes and peas are still warm.

About us | How we work | Help | Site Map | Accessibility | Access Keys | Complaints Procedure | Terms and conditions | Feedback | Freedom of information | direct.gov.uk

© Crown copyright