Hot Potato and Vegetable Salad

• Boil the potatoes in their skin for 15 minutes with a lid on until just cooked.
• Remove from the water, cool and remove the skins.
• Using the same water, boil the green beans for 5 minutes and drain.
• Place a griddle or heavy frying pan over a medium heat.
• Toast the sunflower seeds on the griddle pan. Remove and place in a small bowl.
• In a large mixing bowl, add the potatoes, green beans, baby marrow, patty pans, onions and mint.
• Add 15ml of the olive oil and toss everything together with salt and pepper.
• Place the vegetables on the griddle pan and cook until nicely charred.

To serve:

• Place vegetables on a large platter.
• Mix the olive oil, lemon juice and zest, pour the dressing over the vegetables. Top with crumbled feta cheese and toasted sunflower seeds.