- Bring a pan of water to the boil and cook the diced potato for 10 minutes, or until just tender. Drain and leave to cool.
- Meanwhile take a large mixing bowl and add the parsley, mint, cucumber, spring onions, olive oil and lemon zest and juice. Mix well.
- Bring a small saucepan of water to the boil. Make a little cross over the top of the tomato and cook in the boiling water for about 20 seconds.
- Transfer and refresh in cold water, The skin should now peel off really easily. Cut the tomato into 4 and remove the seeds.
- Cut the remaining tomato flesh into dice and add to the herbs. Finally add the cooked diced potato, season and mix well.
- Serve with grilled rosemary lamb chops and warm pitta bread.
