Warm new potato salad with beetroot and pastrami

Cook the potatoes whole in their skins in a saucepan of lightly salted, boiling water for about 15 minutes until tender. Drain well and thickly slice.

Meanwhile, mix together all the ingredients for the dressing and cut the beetroot into thin julienne strips about 3cm long. Cook the peas for 2–3 minutes in a dish in the microwave or a pan of boiling water until tender, then drain well.

Drain the potatoes and thickly slice, then put them in a large serving bowl with the peas, half the spring onions and the pastrami, loosely folded.

Just before serving, very lightly stir the beetroot into the salad and drizzle over the dressing. Scatter the remaining onions and the radishes over the top. Serve warm.