Instructions

1. Scrub the potatoes to remove dirt and soil. Cut them into bite-sized pieces.
2. Put these in a pan of cold water, bring to the boil and cook for approx.. 12-15 minutes until the potatoes are tender.
3. Meanwhile cut the sugar snap peas into thin slices.
4. Add the beans to potatoes for the last 5 minutes of the cooking, then add the sugar snap peas and spinach for the last minutes.
5. Drain the potatoes and vegetables and put them in a serving bowl.
6. Mix the dressing and pour over the salad.
7. Add the pumpkin and sunflower seeds, then toss gently and taste. Adjust the seasoning, if needed.
8. Serve warm or cold.