Warm Potato, Mushroom and Bean Salad

Potato, mushroom, broad bean and spinach salad, served warm.

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ingredients & directions

Ingredients:
1 Kg new potatoes, halved
400 grams button mushrooms, halved
100 grams salad greens
100 grams spinach, trimmed
250 grams fresh broad beans
1/4 cup Parmesan cheese
1/2 cup yogurt
2 teaspoons lemon juice
1 clove garlic, minced
2 tablespoons seeded mustard
2 tablespoons milk

Directions:
Preheat oven to 230Â°C (Gas 8). Steam (or boil in a little water) potatoes. Put potatoes in large oiled baking dish; bake uncovered in very hot oven 10 minutes.
Add mushrooms to dish; bake 5 minutes or until potatoes are browned and mushrooms are tender. Stand 5 minutes.
Combine potatoes, mushrooms, beans, spinach, cheese. Whisk yogurt, lemon juice, garlic, mustard and milk in small bowl until smooth. Pour over potato mixture. Serve.