Directions

1. Chop the potato into bite size chunks and add to a pot of salted boiling water. Cook for about 10-15 minutes or until fork tender. 5 minutes before the potatoes are ready, add the peas. Drain and set aside.
2. Make the dressing by adding the Greek yogurt and lemon juice to a bowl and whisk well. Finely chop the mint and add in, and mix together.
3. When ready to serve, heat a pan with the butter and oil and add the chopped spring onions, potatoes and peas. Keep on a low heat and stir to warm through. Turn off the heat and stir through the rocket.
4. Serve on a plate topped with sliced radishes, finely shredded mint leaves and the dressing.