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This chunky salad makes a satisfying
meal. Use other spring vegetable, if you like.
Ingredients
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can broad beans - 400g, drained
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new potatoes - 700g, halved
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cherry tomatoes - 120g
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young asparagus spears - 250g, trimmed
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spring onions - 6, trimmed
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walnut halves - 80g
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wholegrain mustard - 1 tbsp
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white wine vinegar - 2 tbsp
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a pinch of sugar
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ground black pepper and salt
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olive oil - 5 tbsp
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baby spinach leaves - to serve
Method
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Put the potatoes in a pan, cover
with cold water and bring to boil. Cook for 15 minutes until
tender.
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Put the broad beans in a bowl, cut
the tomatoes in half and add them to the bowl with the walnuts.
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Put the white wine vinegar, olive
oil, sugar, and mustard into a jar, season with pepper and salt,
close the jar tightly and shake well.
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Then, add the asparagus to the
potatoes and cook for 5 minutes more, drain the cooked
vegetables well, rinse under cold water. Slice the potatoes and
cut the spring onions in half.
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Add the asparagus, spring onion,
and potatoes to the bowl containing broad beans mixture. Pour
the dressing over the salad and toss well. Serve together with
baby spinach leaves. Serves 4.
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