Spicy Greek Cheese W. Courgette, Pea & Potato Salad & A Chicken Breast

Boil a full kettle

Chop your waxy potatoes in half

Add the halved 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

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

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

Trim, then chop your green beans in half

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

Chop your parsley finely, including the stalks

Slice your Greek cheese into cubes

Add your dried oregano to a shallow bowl with your chilli flakes (can't handle the heat? Go easy!) and generous drizzle of olive oil

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

Add your cubed cheese to the bowl, ensuring the cheese is fully coated in the marinade and set aside until later

Squeeze the juice of half your lemon[s] into a bowl with a pinch of salt and pepper and stir everything together

Add the courgette ribbons and toss, then set aside – these are your lemony courgette ribbons

Add your 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

Wash your salad, then pat it dry with kitchen paper

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

Add your honey, Dijon and the juice from the remaining lemon 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 lemony courgette ribbons, refreshed peas and salad

Stir through the chopped mint and parsley

Give everything a good mix up – this is your courgette, pea and potato salad