Instructions: Bring a large pan of salted water to the boil, add the potatoes and cook for 7-8 minutes. Add the beans and cook until the potatoes are tender. Drain into a colander and run them under the cold tap to stop further cooking. Drain very well and put into a serving dish with the ham. Mix well.

For the dressing, chop the mint, tomatoes and garlic together in a food processor. Season with salt and pepper and add the lemon juice and olive oil.

Process very briefly to combine.

Stir the dressing into the salad and sprinkle with crumbled feta cheese and parsley.

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