Middle Eastern-Style New Potato Salad

Bring the new potatoes to the boil in a pan of salted water. Cook until tender, 15-18 minutes.

Whisk together the lemon juice, olive oil, parsley and zaatar and season with salt and pepper. Once the potatoes are cooked, drain and add to a mixing bowl with the dressing. Toss to coat and set aside to cool slightly.

Stir through the olives, cucumber, tomatoes, radishes and spring onion and mix well so everything is coated in the dressing.

Transfer to a plate and top with the crumbled feta.