Potato and Avocado Salad
Cook the beans in a saucepan of boiling salted water until just tender. Remove with a slotted spoon and refresh in cold water. Drain and dry on kitchen towels.
Add the potatoes to the saucepan and cook until tender. Drain and when cool enough to handle, cut into wedges.
Dressing: Whisk all the ingredients together in a bowl and season.
To serve: Layer the potatoes, beans and avocado on the platter, drizzling with the dressing, spring onions and lemon zest. Serves 4–6