200 g Carisma potatoes, chopped
½ bunch fresh asparagus, woody ends trimmed
50 g green beans, trimmed
2 tsp Jamie Oliver Italian herb green pesto
2 tbsp low-fat plain Greek-style yoghurt
¼ cup small fresh basil leaves
zest of ¼ lemon
3 green olives, pitted, halved
105 g canned red salmon, drained, broken into large pieces
- Put potatoes in a medium saucepan and cover with plenty of cold water. Cover and bring to a simmer over high heat. Simmer for 5-6 minutes, or until just tender. Add asparagus and beans and simmer for 1 minute. Drain and rinse under cold water. Diagonally slice asparagus and beans. Transfer to a serving bowl.
- Whisk pesto and yoghurt in a small bowl. Add to potato mixture and toss to combine. Add basil leaves, lemon zest, olives and salmon. Toss to combine. Transfer to a bowl and serve.