Ingredients

• 1 packet of natural smoked mussels

• 400 g baby potatoes

• 100 g frozen peas

• 2 bunches asparagus, trimmed

• 2 tbsp basil pesto

• 60 ml plain greek yoghurt

• 150 g roasted almonds

• 50 g baby rocket

• ½ cup unsalted butter

• salt and pepper to taste

Instructions

Step 1: Cook the potatoes in a pot of salted boiling water for 15-20 minutes.

Step 2: Halve asparagus lengthways. Place peas and asparagus into the pot of potatoes for the last 2 minutes of cooking. Drain.

Step 3: Heat a large cast-iron skillet over medium-high heat; add butter. Before the butter is fully melted, add potatoes in an even layer; sprinkle with salt and pepper. Cook, without stirring, for 4 minutes. Stir; cook until potatoes are tender, about 4 minutes more.

Step 4: To make the dressing, whisk together pesto and yoghurt in a jug and season.

Step 5: Divide potatoes, snow peas and asparagus among serving plates then top with smoked mussels and rocket. Drizzle over the dressing and sprinkle with almonds. Season and serve.