• 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


  • 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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