Potato, surimi, pea and egg salad

Ingredients

For 1 serving

• Surimi100 g
• Potatoes200 g
• Peas80 g
• Eggs1
• Nonfat Greek yogurt50 g
• Mustard1 teaspoon
• Extra virgin olive oil8 g
• Chivesto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs, fish, mustard,

Method

1. Put a pan of water on to boil. Peel the potatoes and cut them into roughly 1.5 cm cubes.
2. When the water boils, salt it, add the potatoes and peas and gently lower in the egg with a spoon. After 9 minutes take out the egg and cool it in cold water; keep cooking the vegetables up to 12 minutes, until the potatoes are tender but whole. Drain and spread out to cool slightly.
3. Meanwhile make the dressing by mixing the Greek yoghurt with the mustard, oil, salt and pepper until smooth.
4. Peel the egg and cut it into pieces; slice the surimi into rounds.
5. In a bowl combine the potatoes, peas, surimi and egg, dress with the sauce and finish with snipped chives.