Herby Marinated Greek Cheese With Veg-Packed Potato Salad

Boil a full kettle

Chop the waxy potatoes in half

Add the chopped potatoes to a pot of plenty of boiled water with a generous pinch of salt and bring to the boil over a high heat

Once boiling, cook for an initial 10 min

Strip the mint leaves from their stems, then chop them roughly and discard the stems

Chop the dill roughly, including the stalks

Peel and finely chop (or grate) the garlic

Slice the Greek cheese in half

Add the chopped dill to a shallow bowl with the chopped garlic, chilli flakes (can't handle the heat? Go easy!) and 3 tbsp [6 tbsp] olive oil

Season with a generous pinch of salt and pepper and give everything a good mix up – this is your herby marinade

Add the halved Greek cheese to the bowl, ensuring the Greek cheese is fully coated in the marinade, set aside until later

Peel lengths off the courgette until you end up with a pile of courgette ribbons

Trim, then chop the green beans in half

Add the blanched peas to a colander and rinse under cold water to refresh them

Once the potatoes have had 10 min, add the halved greens beans and cook for a further 3-4 min or until the potatoes and green beans are tender

Once tender, drain and return to the pot and keep covered until serving

Chop the hazelnuts roughly

Wash the rocket, then pat it dry with kitchen paper

Remove the herby marinated Greek cheese from the bowl and set aside, leaving the liquid behind

Add the white wine vinegar to the reserved marinade and mix to combine – this is your salad dressing

Add the cooked potatoes & green beans to the salad dressing with the courgette ribbons, refreshed peas and rocket

Stir through the chopped mint and half the chopped hazelnuts (save the rest for garnish!) and season with a pinch of salt and pepper

Give everything a good mix up – this is your veg-packed potato salad