Quarter and Blanch half the pack of fine beans.
Half or quarter the taters so they are all similar size. Gently boil.
Wash and chop roughly one of the little Gems.
In a bowl, mix together half the rocket mix, the little Gem, half a chopped yellow pepper, 4/5 each of the yellow & cherry toms, quartered.
Dunk both the beans and taters in cold or iced water. When cool, add to bowl.
For the dressing, mix half a small tub natural yoghurt, 2 tbsp olive oil, 2 tsp dried tarragon, pinch salt and pinch pepper. Also add mustard to taste.
Enjoy.
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