English garden salad

English garden salad

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Ready in 25-35 minutes

Easy

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

  • Easily doubled / halved
  • Vegetarian

Nutrition:

  • kcal427
  • fat27g
  • saturates11g
  • carbs29g
  • sugars0g
  • fibre6g
  • protein18g
  • salt2.39g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g new potato

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 350g runner bean

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2,000 years, and are a popular garden…

  • a bunch of spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 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

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 4-5 tbsp honey and mustard dressing

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (5)

angelaconnelly79's picture
4

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
4

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
5

Fantastic recipe for Summer.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Hoshi No Neko's picture
5

Due to being on a very strict low-fat diet, I swapped the cheese for Feta and used a low-fat Honey & Mustard dressing. Even with the substitutes this salad was so tasty and moreish, and still tasted great. I will definitely be having this again!

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.