Dice the potatoes. Add to a saucepan and cover with water. Bring to the boil and simmer for 10-15 minutes until tender. Drain and rinse.
2. Prepare the salad ingredients
Slice spring onions and thinly slice sugar snap peas.. Roughly chop parsley. Toss into a large bowl with cooked potatoes and antipasto mix. Season with salt and pepper.
3. Cook the squash
Slice zucchini and squash into thick slices. Toss with 1 tbsp olive oil, salt and pepper. Cook in a frypan over medium-high heat for 2-3 minutes each side. Pour in tomato sauce and simmer for 2-3 minutes until warmed through.
4. Finish and plate
Divide zucchini and potato salad among plates.
Cover the potatoes with cold water before bringing to the boil. This will help cook them evenly.
Spring onions, 1/4 bunch *
Sugar snap peas, 1/2 bag (125g) *
Parsley, 1/2 bunch *
Antipasto mix, 1 packet
Yellow squash, 3
Tomato & eggplant sauce, 1 jar (190g)
From your pantry
Olive oil, salt, pepper