Egg, bean and pasta salad

Method steps:

1. Boil eggs for 10 minutes then place in cold water to cool.
2. Peel shell and cut the eggs into quarters.
3. Boil pasta for 10 minutes or until just cooked then drain and allow to cool.
4. Boil beans for 3 minutes then drain and refresh in cold water to cool.
5. Mix together the yoghurt, mayonnaise and lemon juice to make the dressing.
6. Either mix all ingredients together for a tossed salad or arrange on a plate and top with the dressing.

Tips:

• Use frozen beans or peas when fresh beans aren’t available or in season.
• Use cooked potato or kumara instead of pasta.