Looking for something fresh to cut through all of that festive feasting? We've got you covered. This potato salad with green goddess dressing is one of our favourites (and it goes perfectly with a glass of Oxford Landing Pinot Grigio!)
1 kilogram of cocktail potatoes
200g of green beans, trimmed
1 bunch of asparagus
½ cup of frozen peas
For Green Goddess dressing
1 cup of yoghurt
½ cup of parsley
¼ cup dill
1 garlic clove
Sea salt and cracked black pepper
Steam or boil the potatoes until tender. Meanwhile, bring a medium saucepan of salted water to the boil and place a cup of ice cubes into a medium bowl of water. Place the green beans and asparagus into the boiling water and cook for 3 minutes, adding the peas for the final minute. Strain the vegetables and place into the iced water to refresh. Hard boil the eggs and peel.
Place the ingredients for the dressing into a blender and process until smooth, thinning down with water for desired consistency. Halve the potatoes and place onto a serving plate. Add the beans, asparagus, peas, halved boiled eggs and sliced avocado. Season with salt and pepper and sprinkle with dukkah. Serve the green goddess dressing on the side or drizzle over the salad.