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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.

427 kcalories, protein 18g, carbohydrate 29g, fat 27 g, saturated fat 11g, fibre 6g, salt 2.39 g

'The taste of the garden came straight through. I thought the mint would be overpowering but it wasn't.'

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• corylus

  12 January 2008

  corylus rated and commented on this recipe

  

  Fantastic recipe for Summer.

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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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Difficulty and servings

Easily halved or doubled

Easily doubled

Preperation and cooking times

Ready in 25-35 minutes

Vegetarian

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

427 kcalories, protein 18g, carbohydrate 29g, fat 27 g, saturated fat 11g, fibre 6g, salt 2.39 g

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