A simple salad, best made when the potatoes are still warm to allow the dressing to soak in.
Ingredients (serves 1 to 2)
5 boiled new potatoes, cut into halves (100g)
5 baby heritage toms, cut into halves
A handful of flat-leaved parsley (leaves only)
50g frozen baby broad beans
1 tbsp Extra Virgin Olive Oil
1 tsp Dijon mustard
1 tsp fresh lime juice
Salt to taste
Method
Ingredients (serves 1 to 2)
5 boiled new potatoes, cut into halves (100g)
5 baby heritage toms, cut into halves
A handful of flat-leaved parsley (leaves only)
50g frozen baby broad beans
1 tbsp Extra Virgin Olive Oil
1 tsp Dijon mustard
1 tsp fresh lime juice
Salt to taste
Method
- Cook the beans for a a few minutes in boiling water. Allow to cool and slip of their skins. You don’t have to skin them but it does improve the appearance.
- In a bowl large enough to hold the salad, mix together the lime juice and mustard. Then whisk in the olive oil to make the dressing. Add salt to taste.
- Add the rest of the ingredients to the bowl and mix thoroughly. If possible. add the potatoes whilst they are still warm.
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