- 500g new potato
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 350g runner bean
Runner beans have been growing in South America for over 2,000 years, and are a popular garden…
- a bunch of spring onions
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…
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.
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.
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.