English garden salad

English garden salad

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(6 ratings)

Ready in 25-35 minutes


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


  • kcal427
  • fat27g
  • saturates11g
  • carbs29g
  • sugars0g
  • fibre6g
  • protein18g
  • salt2.39g
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  • 500g new potato
    New potatoes

    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

    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 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



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

  • 4-5 tbsp honey and mustard dressing



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


  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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Comments (6)

lizleicester's picture

Used this as a basis for a lovely, fresh salad which used up all sorts of garden produce! (Runner beans, potatoes, mint).

angelaconnelly79's picture

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

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

Fantastic recipe for Summer.

Questions (0)

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Tips (1)

Hoshi No Neko's picture

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!