Spring Salad

1: Boil the baby potatoes until tender, then drain and let cool.

2: In a large bowl, combine the cooled baby potatoes, chickpeas, petit pois, asparagus cut into pieces, and green beans.

3: Add the chopped chives, parsley, and basil to the mixture.

4: Finely chop the red chilli and add to the salad.

5: Squeeze the lemon juice over the salad and add minced garlic.

6: Season with salt and mix well.

7: In a separate bowl, mix the yoghurt with diced shallot, pumpkin seeds, sunflower seeds, and olive oil.

8: Serve the yoghurt dressing over the salad and enjoy.