Step 1

Place the peas in a small heatproof bowl. Pour over enough boiling water to cover. Set aside for 5 mins or until heated through. Drain well.

Step 2

Meanwhile, place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 mins or until the potato is tender. Drain. Set aside to cool completely.

Step 3

Combine yoghurt, lime juice and curry powder in a bowl. Place potato, cucumber and half the spring onion and peas in a clean bowl. Add three-quarters of the dressing. Toss to combine. Season.

Step 4

Transfer to a platter and drizzle with remaining dressing. Serve with almond and remaining spring onion and peas.