Name: English garden salad
Total time: 35 min
Yield: Easily halved or doubled
Cuisine: British
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

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English garden salad

English garden salad

Good Food team

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Easily halved or doubled

Easy

Total time: 35 mins

Ready in 25-35 minutes

A star rating of 4.6 out of 5.12 ratingsRate

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A fresh-tasting vegetarian supper - this recipe is easily halved to serve two, or doubled for a crowd

Easily doubled

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal427
fat27g
saturates11g
carbs29g
sugars0g
fibre6g
protein18g
salt2.39g

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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A star rating of 4.6 out of 5.12 ratings

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