- Place potatoes whole in a pot of cold salted water, bring to boil, and reduce to simmer, until tender.
- Just before potatoes are cooked, add frozen peas. Drain, cool completely then slice potatoes into bite size pieces.
- Meanwhile mix together yoghurt, cumin, mint, and lemon zest, season well.
- Toss potatoes, peas and beetroot with yoghurt.
- Garnish with fresh mint (optional).