English garden salad

English garden salad

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(5 ratings)

By

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Cooking time

Ready in 25-35 minutes

Skill level

Easy

Servings

Easily halved or doubled

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

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition

kcalories
427
protein
18g
carbs
29g
fat
27g
saturates
11g
fibre
6g
sugar
0g
salt
2.39g

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

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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.

Recipe from Good Food magazine, September 2002

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Comments

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angelaconnelly79's picture
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I replaced the runner beans with a bunch of radish (because that's what I had from the garden). Cut them and place them in iced water prior to serving. As for the honey and mustard dressing I make: 500 ml of good quality extra virgin olive oil, 150 ml ofwhite wine vinegar, 2 tblspoons of dijon or wholegrain mustard (dependent on whether you like bits or not.) and two - three tablespoons of clear and runny honey. Keeps for ages.

Fabulously quick summer recipe that used up bits and bobs from the garden. Caerphilly cheese also works well here.

deacon05's picture
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In honesty I expected this to be quite bland but I had a lot of the ingredients already so I thought I'd give it a go. Surprisingly nice albeit heavily dependant upon on the dressing to bring it to life that said we ate it as a meal on it's own rather than a side.

PollyChelsea's picture

didn't use the H&M dressing, didn't sound as if it went with all the other flavours, had the salad with sea bass, went very well.

dusty3's picture

Honey and mustard dressing? I guess this is normal honey (could you use Greek) and wholegrain mustard did anybody use or add anything else?

corylus's picture
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Fantastic recipe for Summer.

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