New potatoes with beans & cress
- Jane Hornby
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Serves 6
Easy
Total time: 20 mins
5 mins work
A star rating of 4.8 out of 5.8 ratingsRate
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Poor old cress always gets relegated to egg mayonnaise, but it really works with potatoes, too
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
1kg baby new potatoes
-
250g runner or green bean
trimmed and cut into short lengths
-
pack mustard cress
snipped
For the dressing
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1small garlic clove
crushed
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1 tbsp red wine vinegar
-
1 tsp Dijon mustard
-
3 tbsp olive oil
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Nutrition: per serving
-
kcal178
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fat6g
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saturates1g
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carbs28g
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sugars0g
-
fibre3g
-
protein4g
-
salt0.11g
low
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Method
-
step 1
Boil the potatoes for 15 mins, tipping in the beans for the final 4 mins. Drain and cool under cold water until just warm, or leave to one side if you have time.
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step 2
Whisk together the dressing ingredients and toss through the warm vegetables. Scatter the cress on top and serve straight away.
Recipe from Good Food magazine, September 2005
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A star rating of 4.8 out of 5.8 ratings
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