Asparagus and Potato Salad

• Place potatoes in a pot of cold water over a high heat. Bring to the boil and then lower the heat to a simmer and cook potatoes for 12 minutes or until cooked through. Drain the water and set aside to cool, then slice potatoes into thick slices or quarters
• While the potatoes are cooking, place another pot of water over medium heat and bring to a simmer. Add the eggs (in their shells) to the pot and cook for 6 minutes. Take the eggs out of the water and let them cool before peeling off the shells and slicing the eggs in half
• Heat olive oil in a frying pan over medium heat, add the asparagus and cook for approx. 5 mins or until tender and browned, turning to cook evenly. Once cooked, cut the asparagus spears into smaller lengths
• Thinly slice the cucumber into circles
• Toss all ingredients, including the Greek yoghurt, in a bowl and serve

• Add in any other fresh vegetables you have on hand
  

Nutrition information (per serve):

• Energy (540kJ)
• Protein (6.2g)
• Total fat (4.6g)
• Saturated fat (1.3g)
• Carbohydrate (14.0g); Starch (10.1g), Sugars (3.9g), Added sugars (1.3g), Free sugars (2.0g)
• Dietary fibre (3.0g)
• Sodium (67mg)
• Calcium (93mg)
• Iron (1.4mg)