English Garden Salad Recipe
Ingredients
| 500 g/1 lb 2 oz new potatoes | ||
| 350 g/12 oz runner beans | ||
| Bunch spring onions | ||
| 240 g tub SunBlush or sun-dried tomatoes, drained | ||
| 200 g/8 oz vegetarian Cheshire or Lancashire cheese | ||
| Good handful mint leaves, roughly chopped | ||
| Honey mustard | 5 Tablespoon | |
Directions
1. Slice the potatoes, then cook in a large pan of salted boiling water for 7 mins. Meanwhile, trim and diagonally slice runner beans and chop the spring onions. Add the beans to the pan, then cook for a further 7-9 mins, until the potatoes and beans are just tender.
2. Drain the veg, then 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, then lightly toss everything together. Tip into a serving dish, drizzle with a little more dressing, then scatter over the rest of the mint.
2. Drain the veg, then 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, then lightly toss everything together. Tip into a serving dish, drizzle with a little more dressing, then scatter over the rest of the mint.
Chef
