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English garden salad

A fresh-tasting vegetarian supper - this recipe is easily halved to serve two, or doubled for a crowd

  • Ready in 25-35 minutes
  • Easily halved or doubled
  • Easy
  • Easily halved or doubled
  • Easy
  • Calories 427
  • Carbohydrates 29
  • Saturated Fat 11
  • Sugar 0
  • Protein 18
  • Fat 27
  • Fibre 6
  • Salt 2.39

Nutrition per serving

  • Calories 427
  • Carbohydrates 29
  • Saturated Fat 11
  • Sugar 0
  • Protein 18
  • Fat 27
  • Fibre 6
  • Salt 2.39

Ingredients

  • 500g new potatoes
  • 350g runner beans
  • a bunch of spring onions
  • 240g tub sunblush or sundried tomatoes, drained
  • 200g Cheshire/Lancashire cheese
  • a good handful of fresh mint leaves (a 15g supermarket pack is fine), roughly chopped
  • 4-5 tbsp honey and mustard dressing

Method

  1. Slice the potatoes and cook them in a large pan of salted boiling water for 7 minutes. While they’re cooking, trim and diagonally slice the runner beans and chop the spring onions. Add the beans to the pan and cook for a further 7-9 minutes, until the potatoes and beans are just tender.

  2. Drain the veg and run under cold water to halt the cooking. Shake the colander to get rid of as much water as possible, then tip into a large bowl. Add the onions and tomatoes, crumble in the cheese and mix well.

  3. Add most of the mint and dressing and toss everything lightly together. Tip into a serving dish, drizzle with a little more dressing and scatter over the rest of the mint.

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