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English garden salad

English garden salad

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A star rating of 4.7 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Total time
    • 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

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition:
NutrientUnit
kcal427
fat27g
saturates11g
carbs29g
sugars0g
fibre6g
protein18g
salt2.39g
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Ingredients

  • 500g new potato
  • 350g runner bean
  • 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.7 out of 5.9 ratings
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